Best ever, — Boiled Fruitcake

Kim, this one is a peace offering.

Preparation 30 mins (plus cooling time).
Cooking About 2 hours 45 mins.

2 1/4 cups (375g) sultanas
2 cups (340g) coarsely chopped raisins
1 1/2 CUPS (250g) currants
1/2 cup(85g) mixed peel
3/4 cup (155g) halved red glace cherries
8 oz (250g) butter, chopped
1 cup (200g) firmly packed brown sugar
1/2 cup (125ml) brandy
1/2 cup (125ml) water
5 eggs, beaten lightly
2 tablespoons apricot jam
2 teaspoons finely grated orange rind
1 teaspoon finely grated lemon rind
1 3/4 cups (260g) plain flour
1/3 cup (50g) self-raising flour
1/2 teaspoon bicarbonate of soda
1/2 cup (80g) blanched almonds, for decoration
1/4 cup (60ml) brandy, extra

*Combine fruit, butter, sugar, brandy and water in a large saucepan. Stir constantly over heat, without boiling, until the sugar is dissolved. Bring to the boil; reduce heat, simmer, covered, for 10 minutes.
Transfer mixture to a large bowl; cool to room temperature.

*Preheat oven to slow 300F(150C). Grease a deep 7inch (19cm) square cake pan or a deep 9inch (22cm) round cake pan; line the base and sides with 2 layers of brown paper and 2 layers of baking paper, bringing paper 5cm above the edge of the pan.

*Add the eggs, jam and rinds to fruit mixture; stir until combined. Stir in sifted dry ingredients. Spread mixture evenly into prepared pan; arrange almonds on top. Bake in a slow oven for about 2 1/2 to 3 hours. (Cover the cake loosely with foil during cooking if it is over-browning).

*Brush the extra brandy over the top of the hot cake; cover tightly with foil, cool cake in pan.

Reduce oven temp if fan forced cant be switched off.