Start this recipe a day ahead to soak the fruit. Place the dried fruit, lemon and orange zest in a bowl with the orange juice and brandy. Cover and leave to soak overnight.

Preheat oven to 150ºC. Grease a 20cm springform cake tin and line the bottom and sides with two layers of baking, greasing in between the two layers.

Sieve flour, salt and spices into a large bowl. Melt the butter and Rice Malt Syrup in small pan over a low heat. Pour the butter mixture into the dry ingredients and stir well to combine. Beat the eggs and then stir in. Add the fruit and mix well to combine.

Spoon the mixture evenly into the prepared tin and bake in the middle of the oven for 3 hours, or until a skewer inserted in the middle comes out clean. Check the cake after the first 2 or so hours and if the top begins to over-brown, cover with a sheet of baking paper.

When cooked, remove from the oven and brush the top generously with the extra brandy. When completely cooled, wrap the cake in alfoil and store in a cool, dark spot.