Fruit Mixture:
500g Dried Fruit Cake Mixture
Glace Cherries (about 1 small packet)
Pitted Prunes (about 1 small packet)
1 cup Chopped nuts - almonds are best
1 apple grated
2 Tbsp Chelsea Golden Syrup
1 cup Brandy

Cake:
175g butter
1/2 cup Chelsea Soft Brown Sugar
2 eggs
3/4 cup flour
1 tsp baking powder
Orange zest
1/4 tsp chilli
1/2 tsp each nutmeg, cinnamon, ground cloves, ground ginger and mixed spice
250g dark chocolate (optional) broken into pieces
3 Tbsp orange juice
1/2 tsp baking soda

Fruit: (make a few days ahead)
Combine all ingredients in a bowl, cover and refrigerate until ready - stir daily.

Cake:
Preheat oven to 150°C. Set the rack 1 level below centre, grease a 20cm cake tin and line with baking paper
Beat butter and Chelsea Soft Brown Sugar until creamed, beat in eggs 1 at a time, add a tablespoon of flour with each egg. Combine the rest of the flour, baking powder, spices and chocolate (optional).
Fold the fruit and creamed mixtures together. Spoon the mixture into a tin and smooth the top. Cover with baking paper. Bake for about 2 hours or until a skewer comes out clean.

Optional - if this is made ahead store in a cool dark place and you can pour a small amount of brandy over it a couple of times a week.