Preheat oven at 180° C for 15 minutes. Line base and sides of a deep 20 cm round cake pan with baking paper.
Beat butter and sugar in a bowl with electric mixer until soft and creamy.
Add eggs, one at a time and beat until well combined. Add vanilla essence, mix well.
Add sifted plain flour, almond flour, baking powder and salt mixture along with milk and fold well.
Finally, fold in mixed dried fruits, mixed spice and lemon rind mixture.
Spread the cake mixture into prepared pan. Bake for around 40 minutes or until a skewer inserted the centre of the cake comes out clean. Cool in pan.
NOTES – Brush top of hot cake with extra brandy, if desired.
For mixed dried fruits i used 3/4 cup black raisins, 1/2 cup glaced cherries, 1/4 cup candied orange and lemon peel. Chop all the fruits into small pieces and soak them in brandy until absorbed.
To avoid sinking, dust the soaked fruits with some sifted flour mixture before using.
Mixed spice is a combination of cloves, cardamom, cinnamon, nutmeg, and dry ginger. Grind all the spices to a fine powder.
Sift together the plain flour, almond flour, baking powder and salt.
Have all the ingredients at room temperature especially butter and egg.
One cup = 250 ml, 1 tablespoon = 15 ml, one teaspoon = 5 ml.