Directions

1. Preheat the oven to 150°C/300°F. Grease a 10-inch square cake tin, then line the bottom and sides with baking parchment.

2. Add your sugar, vanilla and butter to the mixing bowl. With the butterfly whisk inserted, cream your butter for 3 minutes / speed 4. Scrape down the sides of the mixing bowl.

3. Crack the eggs into a small bowl and beat well. Remove your butterfly whisk, then add the flour, salt, mixed spice and cinnamon to the mixing bowl. Mix your cake batter with the measuring cup removed for 2 minutes / speed 3 / stir. While mixing, slowly add your eggs to the mixing bowl until fully incorporated. Scrape down the sides of the mixing bowl.

4. Add your dried fruit, brandy, mixed peel, cherries and almonds to the mixing bowl. Mix with the measuring cup inserted for 2 minutes / speed 3 / stir.

5. Empty your contents from the mixing bowl to the prepared 10-inch cake tin and bake for 3 hours in your preheated oven till cooked through.

6. Enjoy your cake!