Cranberry & Almond Fruit Cake

Combine fruit and brandy in a large bowl; cover. Stand overnight, stirring occasionally, until brandy is absorbed.

Preheat oven to 160 C. Grease a deep 22-cm round cake pan; line base and side with two layers of brown paper and two layers of baking paper, extending the papers 5 cm above the tin edge.

Beat butter, sugar and rind in a medium bowl with an electric mixer until combined. Beat in eggs, one at a time, until combined between additions (the mixture may appear curdled at this stage, but will come together later). Stir egg mixture into fruit mixture, then stir sifted flour and spice, mix well.

Spoon mixture evenly into pan. Tap the pan on bench to remove any air bubbles; Smooth the surface with damp fingers.

Bake cake for 1 hour 40 mins.

Meanwhile, melt butter in a small saucepan over low heat. Add sugar and golden syrup; cook stirring until sugar dissolves. Remove from heat; stir in almonds and fruit.

Spread Almond Topping evenly over cake, bake for a further 40 mins or until golden brown and a skewer inserted into the centre comes out clean. (If topping starts to over-brown, cover cake loosely with foil.)

Place a piece of baking paper over top of cake, cover hot cake tightly with foil. Cool cake in pan overnight. Not suitable to freeze or microwave.