Servings: Makes 8

70g each of blanched almonds and walnuts coarsely chopped 70g each of blanched almonds and walnuts coarsely chopped
3/4 cup each of dried apricots, pitted prunes, and dried cranberries coarsely chopped ¾ cup each of dried apricots, pitted prunes, and dried cranberries coarsely chopped
400g premium dried fruit 400g premium dried fruit
1/2 cup self-raising flour ½ cup self-raising flour
1 tsp ground mixed spice 1 tsp ground mixed spice
100g butter 100g butter
1/4 cup firmly packed soft brown sugar ¼ cup firmly packed soft brown sugar
2 eggs well beaten 2 eggs well beaten
1 tbsp brandy 1 tbsp brandy
1tsp vanilla essence 1tsp vanilla essence
Whole glacé cherries Whole glacé cherries

Preheat oven to 150C.
Lightly grease eight muffin holes.
Place nuts and fruit in a large bowl. Sift the flour and mixed spice over the mixture and combine well.
Cream the butter and brown sugar until light in colour. Gradually add the eggs beating continuously. Add the flavourings and the flour/fruit mixture and mix well.
Spoon the mixture into the muffin trays. Press the extra glacé cherries on top.
Bake for 35 minutes or until a skewer inserted in the centre comes out clean.
Remove the cakes from the pan and cool on a wire rack.