mix all the ingredients carefully together in one large bowl
Spoon the mixture into the prepared tin and wrap
several layers of newspaper around it, secured with string
Bake at 120 C (fan oven) for 2 ½ hours or until a skewer
comes out clean
Cool the cake in its tin and turn out when cold
Wrap in a double layer of greaseproof paper and a
layer of foil
Store at room temperature for up to six weeks feeding it with brandy on a regular basis.
Once covered with marzipan and icing this cake will keep for a further 6 months at room temperature and well wrapped it will keep in a freezer almost indefinitely