Boiled fruit and nut cake | Women's Weekly Food

Ingredients

• 3 cup (450g) raisins, chopped coarsely
• 1 1/2 cup (240g) sultanas
• 3/4 cup (120g) dried currants
• 1/2 cup (100g) red glacé cherries, chopped coarsely
• 1/4 cup (60ml) brandy
• 250 gram butter, chopped
• 1 cup (250ml) water
• 1/2 cup (110g) firmly packed dark brown sugar
• 1/2 cup (110g) caster sugar
• 1/2 teaspoon bicarbonate of soda
• 4 eggs, beaten lightly
• 1 1/4 cup (185g) self-raising flour
• 1 1/4 cup (185g) plain flour
• 1 cup (120g) pecans
• 3/4 cup (100g) macadamias
• 1/4 cup (60ml) brandy, extra