Ingredients

3 cup (450g) raisins, chopped coarsely

1 1/2 cup (240g) sultanas

3/4 cup (120g) dried currants

1/2 cup (100g) red glacé cherries, chopped coarsely

1/4 cup (60ml) brandy

250 gram butter, chopped

1 cup (250ml) water

1/2 cup (110g) firmly packed dark brown sugar

1/2 cup (110g) caster sugar

1/2 teaspoon bicarbonate of soda

4 eggs, beaten lightly

1 1/4 cup (185g) self-raising flour

1 1/4 cup (185g) plain flour

1 cup (120g) pecans

3/4 cup (100g) macadamias

1/4 cup (60ml) brandy, extra

Method

Stir fruit, brandy, butter, the water, sugars and soda in large saucepan over medium heat until butter is melted and sugar dissolved. Bring to the boil. Remove from heat, transfer to large bowl; cool to room temperature.

Preheat oven to 150°C (130°C fan-forced). Grease deep 22cm-round or deep 19cm-square cake pan; line base and side(s) of pan with two thicknesses of baking paper, extending paper 5cm above edge(s).

Stir egg into fruit mixture, then stir in sifted flours; spread evenly into pan. Decorate top with nuts.

Bake cake about 3 hours.

Brush hot cake with extra brandy. Cover hot cake with foil; cool in pan overnight.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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