| 1. | Preheat oven to 150ºC. Grease and line a 20cm round deep cake tin with three layers of brown paper, then one layer of baking paper, extending papers 5cm above rim to form a collar. |
| 2. | Combine dried fruits, peel, almonds, brandy and 1/3 cup water in a large saucepan. Simmer 5 minutes, stirring occasionally. Cool. |
| 3. | Place margarine spread, sugar, pie apple, eggs and egg whites in a food processor and process just until smooth (do not be concerned if the mixture appears to curdle slightly). |
| 4. | Sift dry ingredients into a large bowl, adding back any husks. Pour egg mixture onto flour mixture and stir to combine. Add cooled fruit and mix well. Spoon evenly into prepared tin. Tap tin a few times on the bench to settle mixture. Place a paper bag on top of collar and bake 21/2 to 3 hours or until a skewer inserted in centre of cake removes clean. Leave hot cake in tin and wrap in foil, then in a thick tea towel to cool overnight. Store in an airtight container for up to 1 month. |
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