Stir together dried fruit, candied ginger, candied orange peel and brandy. Keep overnight.

Preheat oven to 180 degrees C. Butter two 9/5 inch loaf tins. Line them with butter paper.
In a bowl mix dry ingredients. Flour, baking powder, spices and salt.
In a mixer beat butter and both the sugars until smooth. Mix eggs one at a time followed by molasses and vanilla. Gradually add the flour mixture. Mix till smooth. Add the fruit mixture and walnuts.

Divide the batter between the two tins. Bake for 1 hour and 35 minutes or till the tester comes out clean. Remove from oven and brush the top with more liquor. Remove and place on a wired rack. Heat the jam and water till smooth and glaze the top of the warmed cake.

Important tips

You can boil the dried fruit and candied fruit, strain and use immediately if running low on time.

Brandy can be substituted with any other dark rum or orange flavoured liqueur.

Use the best quality dried fruits available.

Unglazed cakes can be shrink-wrapped and stored for up to one month in the fridge.