maple and pecan glaze

2/3 cup Brown sugar, 2/3 cup maple syrup, 1/3 cup pecans roughly chopped

preheat oven to 150%c grease and line a 20 cm round tin, extending the lining paper higher than the tin of the 28 cm sides.

combine the dried fruit with the brandy and orange juice in a medium size bowl and set aside.

In a separate bowl, cream the softened butter and sugar with an electric beater for 1 minute. Add cinnamon, nutmeg, and ginger. beat until just combine.

Stir in the flour, fruit and brandy mixture, almond meal, eggs and glace cherries. mix until combined

pour into prepared tin and cover with foil. Bake for 1hour 15 minutes, or tell a skewer inserted comes out clean.

Once the loaf has been removed from the oven, combine the sugar and maple syrup in a heavy based saucepan. Stir until sugar dissolves. Add pecans and stir to combine.

Pour over hot loaf and allow to stand 20 minutes before removing from tin