Direction Stage 1:

1. Mix all the ingredients together, place in a large saucepan and simmer on low heat for 20 minutes. Stir a few times.
2. Cool completely.

Direction Stage 2:

1. Preheat the oven to 140°C. Grease and line a cake tin of 22cm in diameter.
2. Beat the eggs together well and mix them into the cooled fruit mixture from stage 1.
3. Sift the cake flour, salt and the baking powder together and add it to the fruit and egg mixture. Add the cream and mix well to make the batter
4. Mix in the chopped nuts.
5. Spoon the mixture into the prepared tins and bake for 2 ½ hours OR until a skewer inserted comes out clean.
6. Pour the brandy over the cake as soon as they come out of the oven. Cool in the tin.
7. Once cooled, remove the cake from the tin, wrap in clingfilm and store in an airtight container for a few weeks. You can drizzle about 25ml brandy over the cake once a week while it is maturing.

Optional: Use crystalised fruit and/or nuts to decorate the cake on top.

Enjoy!