450 g sultanas, 225 g raisins, 225 g dried apricots, 115 g prunes, 55 g glacé pineapple, 225 g glacé cherries, 225 g chopped candied peel, 115 g blanched almonds, 1 orange juice, 1 orange finely grated zest, 70 ml brandy
Combine all the dried and glacé fruit, candied peel and almonds in a large bowl. Add the orange zest and juice, and the brandy.
Mix well, cover and leave for several hours or overnight.
Heat your oven to 150˚C. Line the base and sides of a 20cm round deep cake tin with a double thickness of baking parchment, cutting it so that it stands a good 5cm proud of the top of the tin.
225 g unsalted butter, 200 g light muscovado sugar
In a very large mixing bowl or stand mixer, beat the butter and sugar together for several minutes until pale and fluffy.
5 large eggs
Beat in the eggs, one at a time, adding a little of the flour with each to prevent the mixture from splitting.
280 g plain flour
Stir in the fruit mixture. Sift the remaining flour over the mixture and fold in, using a large metal spoon.
Spoon the mixture into the prepared cake tin and level the surface.
Bake in the middle of the oven for 3 hours, then check by insert a skewer into the centre – if it comes out clean, the cake is cooked. If not, give it a further 15–30 minutes. Leave the cake to cool before removing it from the tin.