For the cake, place all the dried fruit, and almonds into a large mixing bowl, pour over the brandy and stir in the orange zest. Cover with clingfilm and leave to soak for three days, stirring daily.
Rich Fruit Cake
A traditional rich fruit cake packed with brandy-soaked fruit, citrus zest and almonds, suitable for feeding and finishing with marzipan and icing.
Yield: Makes one 23cm / 9in cake
Method
Grease and line a 23cm/9in deep, round tin with greased greaseproof paper. Preheat the oven to 140°C/120°C Fan/Gas 1.
Beat the butter and sugar together until fluffy.
Add the eggs and treacle and beat in well.
Add the flour and ground spice and mix thoroughly until blended.
Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.
Bake in the centre of the preheated oven for about 4-4½ hours, or until the cake feels firm to the touch and is a rich golden brown.
Check the cake after 2 hours. If it is a good colour, cover it with foil.
Continue baking until a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin. Once cool, feed it with the remaining brandy.
Once fed over a few days top with the marzipan then the icing if using.