Mum’s made this cake for many years since her dear Aussie friend, Lynne, shared it with her. It always is a success thus their friendship remains intact!

1.5 kg mixed fruit

1 tbsp honey

1 grated apple

½ cup brandy

1 cup firmly packed brown sugar

2 cups of flour

2 tsps baking powder

250g butter, melted

4 eggs, beaten

16-20 almonds.

1. In a very large mixing bowl put the first 4 ingredients (fruit, honey, apple, brandy) and leave overnight.
2. Preheat the oven to 150 C. Prepare a 20x 20cm wooden cake box with 2 layers of baking paper, sides and bottom. If you are using a metal cake tin, line with 4 layers of newspaper followed by another 2 layers of baking paper
3. Mix the brown sugar into the fruit mix and mix thoroughly.
4. Add the flour and baking powder and give it another good mix.
5. Now add the melted butter and finally the eggs.
6. Make sure all is mixed well  - Mum’s strong arms are needed!
7. Tip this all into your prepared box or tin and decorate with the almonds – any shape you like but if it’s a gift I'm inclined to shape them into a heart.
8. Place your box or tin on a magazine in the middle rack of the oven and bake until a skewer comes out clean - about 3 1/2 hours.
9. Leave in the cake box/tin until cold.
10. Pour 2 or 3 tbsps of brandy over it before wrapping and, if you are keeping it for 3 months or more, the same each month.
11.  Wrap cake well in clingfilm and store in a cool place in an airtight container until needed.