3 tsps mixed spice
To Decorate250g white fondant
1 Combine all fruit and ½ cup of the brandy in an extra-large bowl. Stand, covered, overnight. Stir occasionally.2 Next day, grease a 22cm round x 7.5cm deep cake pan. Line base and side with three layers of brown paper, then three layers
of baking paper, both extending 5cm above edge of pan.3 Beat butter, sugar and rinds in a small bowl of an electric mixer until combined. Beat in eggs, one at a time, until just combined. Mixture will look curdled at this stage. Don’t overbeat. Stir butter mixture into fruit mixture with almonds and jam.
4 Sift combined flour and spice over top. Using your hands or a wooden spoon, mix until well combined. Spoon into prepared pan. Level surface.
5 Cook in a very slow oven (120C) for about 4 hours, or until cooked when tested (cover loosely with foil during cooking if top starts to over-brown). Remove. Brush top with remaining brandy. Wrap hot cake and pan in a clean tea towel. Cool completely in pan.
6 To decorate, knead fondant on a clean surface dusted with icing sugar until smooth. Roll out to 1cm thickness. Using a 6cm leaf cutter, cut out 24 leaves.7 Remove cake from pan. Arrange leaves around edge, slightly overlapping. Top cake with Christmas decorations.
TIP: Wrap cold cake well in plastic wrap and store in an airtight container in the fridge for up to