1. Mix cake mix, figs, dates, apricots, cherries, glazed pineapple, nuts, orange rind and brandy together and leave to
Grease and line a 20cm-square cake tin with two layers of greaseproof paper.
3. Cream butter and sugar together and add eggs, beating well after each addition until light and fluffy. Add jam and fruit mixture. Mix well.
4. Sift remaining dry ingredients together and add to the fruit mixture. Mix well.
Pour mixture into the prepared tin and level cake with a spatula. Bake for 2 to 2 ½ hours at 150 °C.
5. Allow to cool completely in the tin. Turn out and remove
baking paper. Sprinkle with brandy, then wrap up in aluminium foil and store in
a tightly sealed container. Open and sprinkle with extra brandy once a month until ready to serve.
If you would prefer an iced fruitcake, spread a thin layer of apricot jam over the entire cake and cover with marzipan an plastic icing. For tips on how to ice a fruit cake, click here.