| 1. | Preheat oven to 150ºC. |
| 2. | In a bowl combine sultanas, raisins, cherries and brandy. Cover and allow to soak for 30 minutes. Place apricots and orange juice in a small saucepan and simmer for ten minutes. Allow too cool for ten minutes then puree. |
| 3. | Cream butter and sugar in a small bowl until light and fluffy. Beat in eggs, one at a time, beating well between each addition. |
| 4. | Sift flours into a large bowl, add pureed apricots, soaked fruit, nuts and butter mixture and mix well to combine. Spoon into greased & lined 22cm square cake tin and bake for 1 hour or until an inserted skewer comes out clean. Leave to cool in the tin before turning out. |
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