Christmas cake

Soak the dates and fruitcake mix overnight in the brandy.

Butter two 25 cm cake tins and line with 3 layers of buttered brown paper.
Preheat the oven to 120°C.

Cream the butter and brown sugar together and beat in the eggs one at a time, beating well after each addition.
Sift the dry ingredients over the butter mixture.
Stir in the ginger syrup and chopped ginger, walnuts and lemon rind.

Spoon a layer of the batter into the tins and scatter with some cherries.
Repeat the layers of batter and cherries, ending with a layer of batter.

Bake for 4 hours until done, remove from the oven and pour the brandy over.
Leave to cool in the tins before turning out carefully and wrapping in aluminium foil.
Store in an airtight container.

Moisten the cakes once every fortnight with a few capfuls of brandy, rewrap and store.