1 Cup Walnuts
1 Cup Brazil Nuts
1 Cup Dates
1 Cup Red and Green Glace Cherries
1/2 Cup Glace Apricots
1/2 Cup Glace Pineapple
1/4 Cup Glace Ginger
2 Tablespoons Brandy
1/2 Cup Flour
1/2 Teaspoon Baking Powder
1 Egg
1 Tablespoon Honey
1 Tablespoon Chelsea Soft Brown Sugar
2 Tablespoons melted Butter

GLAZE:
2 Tablespoons Honey
2 Tablespoons Brandy

1 : Leave the nuts in large pieces, preferably whole. Halve the dates and remove stones, halve some of the cherries, cut apricots in quarters and pineapple into chunky pieces. Chop the ginger fairly finely.
2 : Place all the fruit in a bowl and cover with brandy. Stir well and leave at least 2 hours.
3 : Preheat oven to 340oF (160oC) and grease a 20cm ring cake tin.
4 : Sift the flour and baking powder.
5 : Beat the egg with the honey and Chelsea Soft Brown Sugar until frothy. Add the melted butter and flour. Pour over the fruit and nut mixture and stir.
6 : Pour into patty tins or into a ring tin. Cook until golden brown, about an hour.

GLAZE:
1 : Make the glaze by mixing the honey and brandy together over low heat.
2 : Turn out cake. Brush with the glaze whilst still hot. Decorate the wreath with a piece of holly.