METHOD:

1. Mix together the dried fruit, chopped cherries and brandy and leave to soak overnight. I usually add a little more brandy than the recipe states to soak into the fruit and plump it up. It's up to you how much you put in.
 
2. Pre-heat the oven to 140oC / 275oF / Gas 1
 
3. Sift the flour and mixed spice into a bowl. Leave aside to be added shortly.
 
4. Beat the butter and sugar until combined. I mix this in a Kenwood mixer at speed 3 or 4. Gradually add the eggs, beating well after each addition.

5. Turn the mixer speed down to 1 or 2. Add spoonfuls of flour and mixed spice to the butter, sugar and egg mixture alternatively with spoonfuls of fruit until it is combined.
 
6. Spoon the mixture into a prepared baking tin, smoothing the surface and pushing the mixture well into the corners of the tin.
 
Place in the oven for the appropriate baking time.

STORAGE:

Allow the cake to cool completely in the tin. If you are storing the cake, tip it out onto parchment paper and wrap like a parcel. Leave the parchment paper on the cake that it was originally baked in if this is still stuck to the sides. Just wrap over again with a fresh piece. Wrap again with tin foil and then with cling film. Store in a cool, dry area for up to 6 months. Freeze for 3 years....yes you read it right....3 YEARS!
 
You can add more brandy to the cake as time goes on to moisten it but to be honest, I've never done this. With the fruit plumped up in the brandy during the soaking process and the amount of fruits in the cake already, it is a lovely moist cake for me. Never had a complaint that this is dry at all. Bake your cakes months in advance...I normally bake them 2 to 3 but you can bake them further in advance if you wish...just store them properly until required.