Step 1

Soak the Fruit: Place the chopped apricots and dried fruit (excluding the cherries) in a bowl. Pour over the brandy and leave to soak overnight at room temperature.

Step 2

Prepare the Tin: Grease and line a 20cm (8in) deep round cake tin with a double layer of greased greaseproof paper or parchment paper. Preheat the oven to 140°C (275°F)/Gas 1.

Step 3

Make the Cake Batter: In a very large mixing bowl, cream together the butter and sugar until light and fluffy. Add the flour, eggs, orange zest, and soaked dried fruit mixture. Mix until well combined. Fold in the glacé cherries.

Step 4

Bake the Cake: Spoon the batter into the prepared tin and spread it out evenly. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake in the preheated oven for about 3½ hours, or until the cake is a pale golden color, firm to the touch, and a skewer inserted into the center comes out clean. If the cake starts to brown too much, cover it loosely with foil. Allow the cake to cool in the tin before turning it out.

Step 5

Glaze the Cake: On the day before serving, heat the apricot jam in a pan until melted. Strain through a sieve to remove any lumps. Brush the cake all over with the sieved apricot jam for a shiny finish.