180g butter
1 cup (175g) brown sugar
2 tablespoons brandy
2¾ cups (500g) dried mixed fruit
1 cup (250ml) water
3 eggs, beaten
2 cups (300g) self-raising (self-rising) flour, sifted
1 teaspoon mixed spice
1 teaspoon ground cinnamon
50g blanched almonds

Preheat oven to 160°C (320ºF).
Combine butter, sugar, brandy, mixed fruit and water in a large saucepan.
Bring to the boil and cook, stirring occasionally, until butter is melted. Reduce heat and simmer, covered, for 5 minutes.
Set aside to cool.
Combine the cooled fruit mixture with eggs, then fold through flour and spices.
Spoon into a 20cm-round cake tin double-lined with non-stick baking paper.
Arrange almonds in a pattern on top.
Bake for 1 hour and 20 minutes.
Serves 10.