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1
Preheat oven to 160u00b0C (320u00b0F) and grease two round cake tins 20cm in diameter and 4cm deep.
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2
Place water in a large saucepan with brown sugar and butter. Bring to the boil. Boil until butter has melted, then add fruit cake mix and boil for another 15 minutes until fruit has plumped up. Set aside to cool for about 10 minutes.
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3
While fruit is boiling, chop the almonds and hazelnuts into small pieces and set aside.
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4
Once fruit mixture has cooled, add bicarb of soda, cinnamon, ground ginger, nutmeg, mixed spice and eggs. Stir in. Sieve flour and fold into the fruit mixture with a metal spoon.
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5
Divide mixture evenly between the cake tins and make sure it is level. The best way to do this is to press it down gently with your hands.
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6
Bake for about 1 1/2 hours or until cakes bounce back when you touch them. Let cool.
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7
Once cakes have cooled down, slowly pour the orange juice evenly over each cake and let it seep in. This will keep the cakes extra moist.
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8
Notes:
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9
1. This cake freezes brilliantly so you can make it ahead of time.
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10
2. You should be able to keep this cake at room temperature for about a week or so. If the weather is very hot, I suggest keeping the cake in the fridge.
