soak the currents, sultanas, raisins, halved glacè cherries and mixed peel in 1/2 cup (200mls) of good Brandi ..let it soak for at least 4/6 weeks and top up weekly before Christmas if necessary

Sieve together flour , spice and ground almonds

Cream butter and sugar, stir in flour mixture and eggs with milk ( alternately, a little at a time)

lastly add fruit mix thoroughly

place mixture in a greased and lined 23cm x 7cm deep round cake tin

bake in slow oven, 150c-300f for about 41/2 hours ...after 31/2 check cake by inserting a knife or skewer until it comes out clean