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1
Combine sultanas, currants, and chopped dried fruit in the largest mixing bowl you have. Add the orange zest, juice, crushed pineapple (with juice) and brandy. Mix well.
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2
Cover and leave overnight to soak, stirring occasionally. (I left this for two days with no problems).
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3
Turn the oven onto 180 degrees C and toast the almonds until just brown. Remove from the oven, let cool, and add to the fruit mixture.
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4
Turn the oven down to 150 degrees Celsius.
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5
Cream the butter and sugar until light and fluffy.
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6
Add the eggs one at a time, beating to combine. The mixture might curdle but this isn't a problem.
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7
Stir through the vanilla and almond essences, then add to the fruit mixture with the ground almonds. Stir well to combine.
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8
Sift the flour, baking powder and spices together. Mix through the fruit mixture. (My grandma told me that a light hand is necessary & not to overmix - otherwise the cake turns out tough & dry - who am I to argue with grandma?).
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9
Spoon into a prepared baking tin (mine measures 7in x 9in), then bake for 3 hours.
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10
If the top starts browning too quickly cover with baking paper.
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11
Remove from the oven after 3 hours and cool. Gently pierce the top of the cake with a skewer in 10-12 places, then trickle over 3T of the extra brandy.
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12
Wrap in tin foil and baking paper, and store in an airtight tin for 3-4 months. Feed regularly with brandy to keep the cake moist and flavourful.
