Round fruitcake

Preheat the oven to 140 °C and spray a 21 cm ring cake tin with non-stick spray. Cover a cardboard box with brown paper.
Heat the fruitcake mix, sugar and butter together until the butter has melted and simmer slowly for 15 minutes.
Cool and stir in the bicarbonate of soda. Add the cherries and whisked eggs and mix.
Sift the dry ingredients over the fruit mixture and mix. Finally, stir in the brandy and turn the batter into the prepared cake tin. Place in cardboard box, cover top with aluminium foil.
Bake for 2 1/2-3 hours or until done. Cool the cake in the tin before turning out. Wrap in aluminium foil and store in a cool, dark, airy place.
Makes a medium cake.