3 cups raisins
1 ½ cups sultanas
1 cup currants
¾ cup chopped dates
1 cup slivered almonds
¾ cup brandy
1 ¼ cups brown sugar
2 ¼ cups plain flour
½ teaspoon Bake Aid (slightly heaped)
¼ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
2-3 tablespoons brandy, extra
Place the fruit, almonds and ¾ cup brandy in a bowl. Cover with cling wrap and allow to soak for at least 4 hours or overnight.
Preheat the oven to 140°C. Cream butter and sugar. Gradually add the eggs beating after each one, beat well.
Sift the flour with the Bake Aid once, add the bicarbonate of soda and cinnamon to the flour and sift twice more.
Mix butter and fruit mixtures with the flour and stir until combined.
Line a 20cm square cake tin with two layers of non-stick baking paper. Spoon in the mixture and bake for 2 hours or until cooked. Pour over the extra brandy while the cake is hot. Cool in the tin.