Best Christmas Brandy Cake - cooking recipe

Ingredients

250 g sultanas or 250 g thompson seedless grapes
250 g currants
75 g cherries, halved
150 g whole wheat flour
150 g unsalted butter
150 g sugar
1/4 teaspoon cinnamon
1/4 lemon, zest of
3 eggs, beaten
1/4 cup brandy
25 g jam (I use Mixed-Fruit jam; use your favourite flavour) or 25 g jelly (I use Mixed-Fruit jam; use your favourite flavour)

Preparation

Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight.
Preheat oven to 350 degrees F (180 degrees C).
In a large bowl, cream butter, sugar, lemon zest till fluffy.
Add beaten eggs slowly and whip to form peaks.
Now add the rest of the flour and mix well.
Fold in the brandy-fruit mixture.
Turn into a greased cake tin and bake at 180C (350F) for 1 1/2 hours, or until cake tests done with a toothpick.