| 1. | Combine mixed dried fruit and brandy in a large bowl. Cover and store in a cool, dark place for 5-7 days, stirring each day. |
| 2. | Preheat oven to 150ºC. Grease a 22cm square deep cake tin. Line with three layers of brown paper, then one layer of baking paper, extending papers 5cm above rim. |
| 3. | Stir diced almonds, pineapple and grated apple into fruit mixture. |
| 4. | Beat butter and sugars together until creamy. Add eggs, one at a time, beating until combined. Add creamed mixture to fruit mixture; mix well. Stir in sifted dry ingredients. |
| 5. | Spread evenly into pan. Tap pan on bench a few times to settle mixture. |
| 6. | Decorate with blanched almonds. Bake 3 – 3 ½ hours or until a skewer inserted in centre removes clean. Deeply prick over top of cake with a fine skewer. Spoon extra brandy over cake. Leave hot cake in tin and wrap in foil, then a thick tea towel to cool overnight. Store in an airtight container for up to 3 months. |
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