200 g golden raisins or sultanas
100 g candied orange peel
100 g dried cranberries
100 g glacé cherries, chopped
Grated rind and juice 1 orange
4 tbsp brandy or orange juice
300 g plain flour
1 tsp baking powder
Half tsp each grated nutmeg and ground cinnamon
Pinch of salt
225 g butter or margarine
225 g soft light brown sugar
4 eggs
60 g chopped walnuts
250 g sifted icing sugar
Glacé cherries, walnut pieces and toasted flaked almonds to decorate

Put the first five ingredients into a bowl, pour over the brandy or orange juice and leave to soak for at least two hours, longer if possible.

Preheat the oven to 160ºC and line a 23-cm spring-form ring mould with greased greaseproof paper. Sift the flour, baking powder, nutmeg, cinnamon and salt together.

Put the butter and sugar into a large mixing bowl and beat until light and fluffy. Beat in the eggs, one at a time, adding a spoonful or two of flour with each one. Fold in the rest of the flour and the nuts, then stir in the soaked fruit.

Turn the mixture into the prepared tin, level the top and bake for about one and a half hours or until a skewer inserted in the cake comes out cleanly. If it starts to brown too quickly, lay a piece of foil over the tin. Cool in the tin for 30 minutes, then turn the cake out on to a wire rack, cover it with a clean tea towel and cool completely. Store in an airtight tin until ready to decorate.

Remove the baking paper and stand the cake on a cake board. Mix the icing sugar with enough water to make a thick icing and drizzle it over the cake. Decorate with glacé cherries and walnuts pieces, then scatter over the toasted almonds. Store in an airtight tin.