Festive Family Fruitcake

Chop apricots and dates into small pieces.

In a large saucepan, combine dried fruit mix, chopped dates, chopped apricots, brown sugar, orange juice, unsalted butter, mixed spice, cinnamon, and ginger. Stir over low heat until butter melts and sugar dissolves. Increase heat, bring to a boil, and then reduce heat and simmer for about five minutes, stirring occasionally. Remove from heat, cover, and allow mixture to cool completely, about two to three hours.

Preheat oven to 335°F (170°C) (fan-forced). Grease and line an 8-inch square or round cake tin with unsalted butter, then line with foil and baking paper, allowing plenty of overhang.

In a separate bowl, lightly beat eggs. Add eggs, self-rising flour, and 1 tablespoon brandy to the cooled fruit mixture, and mix well.

Pour cake batter into the prepared cake tin and decorate with blanched almonds.

Bake in the oven for one hour or until a skewer inserted in the cake comes out clean.

Optional: To help preserve the cake and keep it moist, pour 1/2 tablespoon of brandy over the cake while it is still warm.

For a shiny glaze, mix apricot jam with 1/2 tablespoon brandy and brush liberally over the cake.

To store, leave the cake wrapped in foil and baking paper, fold over the overhang at the top, gently remove it from the cake tin, and wrap it well with baking paper and foil. The cake will keep for up to a month at room temperature.