500 ml (2 C) fruit cake mix
125 ml (½ C) glacé cherries, halved
62 ml (¼ C) brandy
125 g butter - room temperature
125 ml (½ C) Huletts sugar
4 extra large eggs
500 ml (2 C) cake flour
5 ml (1 t) baking powder
5 ml (1 t) mixed spice
10 ml (2 t) cinnamon
5 ml (1 t) ginger
10 ml (2 t) bicarbonate of soda
250 ml (1 C) milk
62 ml (¼ C) Huletts molasses
Soak the cake mix and cherries in the brandy overnight.
Cream butter and sugar together and add eggs one at a time, beating well after each addition until light and fluffy.
Sift the flour, baking powder and spices together and fold into the creamed mixture.
Dissolve the bicarbonate of soda in the milk and add to creamed mixture along with the Huletts molasses.
Add the fruit and mix well.
Spoon the mixture into a deep greased and lined 22 cm tin and place into a preheated oven at 160ºC for 1 hour or until a skewer comes out clean.
Decorate with blanched almonds and glacé fruit if desired.