Mix dried fruit and brandy, cover and leave to soak for a week.

Beat butter until soft; add sugar-beat until just combined. 

Add eggs, one at a time beating well after each addition.  Add creamed mixture to boozy fruit; mix well.  Stir in sifted dry ingredients; mix well.  Spread into triple lined 23cm tin. 

Bake in low oven for 3 to 3 and 1/2 hours.  When cooked brush with extra brandy. 

Cover tightly with aluminium foil; leave until cold.  Remove from tin; leave lining Paper intact. 

Refrigerate in plastic food wrap for up to a year