Preparation time: 15 minutes
Soaking time: 24 hours
Cooking time : 3 to 3-1/2 hours

Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!

If time permits, begin this few weeks ahead. Wrap tightly in plastic wrap and foil and store in an airtight container.

1. Place dried fruit, glace fruit and 250 ml / 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
2. Lightly grease a 9cm / 3.5 inches deep, 20cm / 8cm (base) square cake pan. Line base and sides with brown paper and baking paper.
3. Preheat oven to 150°C / 300°F.
4. Sift flours and spices into a bowl.
5. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy.
6. Add eggs, one at a time, beating well after each addition.
7. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.
8. Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.
9. Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean.
10. Drizzle remaining brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow cooling completely.
11. Remove cake from pan and dust with icing sugar. Serve.