1In a large ceramic bowl, combine sultanas, raisins, craisins, currants and brandy. Mix well. Cover with plastic wrap. Set aside to soak 3 hours or overnight. Stir glace apricots and pineapple through.
2Preheat oven to slow, 150 C, lightly grease a 22-cm square pan. Line base and sides with 2 layers baking paper to 2.5 cm above rim.
3In a large bowl, using an electric mixer, cream butter and sugar together until creamy. Add eggs one at a time, beating well after each. Stir in fruit mixture and zest.
4Sift flour, baking powder and spices into a bowl. Add half to creamed mixture, then half juice and nuts. Fold in remaining flour, juice and nuts.
5Pour carefully into pan, packing into corners and smoothing top. Decorate with glace fruit and nuts as shown.
6Bake 2½ hours until cooked when tested with a skewer. Cover cake with tea towels and cool completely in pan. Remove from pan and wrap tightly in plastic wrap and foil. Stores well in cool, dry place for several months.
Photo: Rodney Macuja/Bauer