225g sultanas
225g raisins
110g mixed candied peel, chopped
75g dates, stoned and chopped
75g dried apricots, chopped
50g currants
25 g crystallised ginger, finely chopped
125 ml brandy or Irish whiskey
275g butter, softened
275g light brown sugar
5 eggs
1 tsp orange zest, finely grated
50 g ground almonds
275g plain flour
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
For almond paste
450 g ground almonds
450g caster sugar
1 egg
2 tbsp brandy or Irish whiskey
couple of drops of almond essence
icing sugar, for dusting
To brush on the cake
1 small egg white, lightly beaten
2 egg yolks
Place the dried fruit and crystallised ginger in a bowl. Pour over the brandy or whiskey and allow to soak for at least 2 hours.
Preheat the oven to 150C/gas mark 2. Line a 23cm (9in) diameter cake tin, or 20cm x 20cm (8 x 8in) square cake tin, with greaseproof paper. Wrap a collar of brown paper arond the outside – this helps prevent the cake from drying out.
Cream the butter in a large bowl until soft. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well between each addition. Stir in the orange zest and ground almond, sift in the flour and spices and fold in gently. Fold in the dried fruit and any brandy or whiskey left in the bowl.
Transfer the mixture to the prepared cake tin. Bake for 2 1/2 – 3 1/4 hours (a round tin will take longer), until a skewer inserted into the middle of the cake comes out clean.
Cover the cake, while still in the tin, with foil and allow to cool. Once cooled, remove the cake from the tin and keep covered in foil until you are ready to cover with almond paste.