Instructions: Method:
COMBINE (A) in a basin, add in (B) and mix well. Cover and allow to macerate for 5 to 7 days. Mix the contents in the basin well every day. On the day when the well-macerated mixed fruits and nuts are to be used, add in 50g flour.

Line a deep 22cm square cake tin with three layers of greaseproof paper.

Add creamed mixture into the fruit mixture. Mix well. Stir in sifted flour and mix evenly. Beat egg white with salt until soft peaks form, and gradually add sugar. Beat until mixture is of meringue consistency. Fold meringue into the cream and fruit mixture and mix thoroughly.

Turn mixture into prepared tin. Level up evenly and bake in a preheated oven at 150 degrees C for 1 hour. Lower temperature to 140 degrees C and continue to bake for 2 hours. When cake is baked, remove from the oven and brush the top evenly with 2 to 3 tbsp brandy (optional). Cover cake with aluminium foil and leave cake to cool in the tin.

Remove the aluminium foil and tin from cake but leave lining paper intact. Wrap cake with a layer of aluminium foil and store cake in the refrigerator to mature. This cake keeps up to 3 months. Remove the cake from the refrigerator.

Cut into even slices then leave cake at room temperature before serving.

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