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Its best to store the cake in an air-tight container wrapped in layers of parchment & foil. Feed your cake with brandy every week until ready to serve.
450g soaked fruits
50g flaked almonds
150g butter softened
125g brown sugar
3 large eggs
215g flour
15g cocoa
1/4 tsp baking powder
1/4 tsp salt
1 tbsp mixed spice
1 tsp cinnamon
handful of dark chocolate chips
1/2 tsp vanilla extract
1/2 tsp instant coffee
seeds scraped from a vanilla pod
Brandy or Armagnac for brushing and feeding
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