Step 1

In a large ceramic bowl, combine fruit and brandy. Mix well. Cover with plastic wrap and set aside overnight to soak.

Step 2

Preheat oven to 120°C. Line base and sides of a 23cm square cake pan with two layers of brown paper and baking paper, allowing it to extend 2.5cm above edge.

Step 3

In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in marmalade and vanilla. Transfer to a very large bowl.

Step 4

Fold half soaked fruit and half flour into creamed mixture (use a clean hand if you like). Fold in remaining fruit and flour. Pour carefully into pan (make sure to pack into corners), smoothing top.

Step 5

Bake 2½-3 hours, until cooked when tested with a skewer. Brush over extra brandy. Cool completely in pan, covered with a layer of foil and a clean tea towel. When cold, wrap in plastic wrap and foil and keep in an airtight container in a cool place.