Steamed an oven to 150ºC. Lubricate a 20cm circle container. Line bottom and sides with burning paper, enlarging paper 6cm above edge to shape a neckline.
Roughly cut half the nuts, put fruit and cherries and lay in a big bowl (preserve the rest of each for topping). Include raisins and dates and blend to merge them.
Sieve flours and cinnamon, then mix ¼ cup into the fruit combination.
Thrash eggs, sugar, 2 tablespoons of brandy and crust jointly until glow. Insert left over flour and blend to mingle, then crease through fruit assortment. Serve into ready container and push down with the support of spoon.
Slice the rest of glacé fruits into digs. Press softly on the apex of cake along with complete nuts and cherries.
Position a paper bag on crest of neckline. Roast 1 - 1¾ hours or until added impale comes out clean. Cool in the utensil. Release inner rim with a blade before spinning out.
Put an apricot preserve and residual brandy in a small pot. Boil and mixing it for 3 minutes. Pull, then clash over cake. To dish up, slice into slim pieces. The entire set up time is two hours. Half hour will be used in mixing all the constituents and 1½ hour is the baking time. This excessive and delicious dish will be provided to almost 10 people.