Elrita Miller’s graduation fruitcake

Line a cake tin, 23 cm in diameter and 7 cm high, with a thick layer of aluminium foil, shiny side facing in and double the height of the tin. Preheat the oven to 130 ºC.
Rinse the cake mix well and pat dry. Add the dates and cherries and pour over 65 ml (1/4 cup) of the brandy. Leave for half an hour.
Sift together the cake flour, spices and salt. Blend the bicarbonate of soda, instant coffee granules and vanilla essence with 30 ml (2 T) boiling water. Set aside.
Cream the butter and castor sugar. Beat in the eggs one by one, sifting in a little of the flour if the mixture becomes too slack. Add the golden syrup and mix well.
Add the cake mixture, ginger, nuts and apple and mix. Add the dry ingredients, mixing well. Add the coffee mixture and mix.
Turn the batter into the prepared tin, spreading evenly and making a slight hollow in the centre. Bake for 3 to 3 1/2 hours or until done.
Remove from the oven, pierce holes all over the surface of the cake and pour over the remaining brandy. Leave the cake in the tin, cover with the aluminium foil and cool.
Store in an airtight container and moisten with 20-25 ml brandy once a week.
Makes a medium cake.