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PdfCream butter and sugar.
While butter and sugar are mixing, chop dates.
Mix all the fruit together.
Add bicarbonate of soda, brandy, lemon essence, glycerin, and almond essence to the fruit and mix together well.
Add eggs one at a time to the butter, sugar mixture, beating well between each addition. If the mixture looks like it is beginning to curdle, add a bit of the flour.
In a separate bowl, weigh out the flour, add the spice and mix well.
Slowly add the flour mixture to the butter, sugar, egg mixture. When well mixed, combine the fruit and batter.
Line four 15cm diameter cake tins and pour 1.2kg of mixture into each (including the tin). Indent the centre of the batter slightly to get a more even top when baked.
Set the oven temperature to 140 C and start to decorate.
Use your own discretion to decorate.
Cakes remain in the oven for more or less 2 hours. Check after 1 ½ hours.
Take cake out of oven, pull paper off and allow to cool.
Once cooled, wrap in Clingfilm and tinfoil and put into an airtight container.