Step 1

Preheat the oven to 160C/ 320 F. Line a 23 cm (9.5 in) tin

Step 2

Use a medium to large pot and add the mixed fruit and chopped dates, sugar, butter, molasses, zest, juice, vanilla and brandy (or sherry). And nuts if using

Step 3

Turn the heat onto medium and stir until everything is melted together. Simmer for 2 minutes or until everything is shiny and nicely combined.

Step 4

Set aside for 10 minutes to cool down.

Step 5

Add 4 eggs straight into the pot on top of the fruit and stir to combine well

Step 6

Whisk together the flour, spices and baking powder and then stir this into the fruit egg mixture till combined

Step 7

Pour this into the cake tin. The baking time is about 3 hours. After the first and 1 1/2 to 2 hours or until just before the cake browns too much. Take out of the oven and cover with foil and cook for another hour (or so)

Step 8

Take out of the oven and let cool completely.

Step 9

Put the brandy, water (or juice) and sugar into a pot and bring to a boil. Paint this onto the cake while it is in the tin and cooling. You will probably need to add approximately half of this syrup. This is optional.

Step 10

Put the egg whites into a very clean bowl with the lemon juice and whip till light and frothy and starting to thicken. Start adding the sugar mixing well between additions until all the sugar is added

Step 11

Take the cooled cake from the tin and turn over so that the bottom is the top. Spread the white icing over the cake and decorate it. The icing will dry very quickly