You can make up any 850g combination of dried fruit and nuts which suits you, depending on what you like best, but I have found the mix listed below works really well.
Pre-heat your oven to 150C (135C fan forced).
Line a 20cm (8 inch) cake tin with one or two layers of brown paper and then a layer of baking paper.
250g Sultanas (choose the moist and juicy variety rather than the really dried ones - Sunbeam brand is perfect.)
100g dried Cranberries (or Craisins)
100g soft dried Apricots (cut in halves)
50g glace Ginger or glace Cherries (roughly chopped but not too small)
100g Brazil nuts (cut in halves)
50g whole Almonds
50g whole Hazel nuts
125g plain flour
Half a teaspoon Baking Powder
Pinch of Salt
200g Caster Sugar
Half a cup of Brandy (or a good Cream Sherry if you prefer)
1 teaspoon pure Vanilla Essence
Combine all of the dried fruit and nuts into a large mixing bowl and mix together really well.
Sift in the flour, baking powder and salt.
Mix in the castor sugar.
In a separate bowl, mix together the eggs, brandy (or sherry) and vanilla essence.
Add the wet ingredients to the fruit and flour mixture and combine well with a wooden spoon.
Pour the mixture into the prepared tin and smooth the top with a spoon.
Bake your cake for two hours, checking it after 90 minutes to make sure it does not brown too much or overcook.
Place a ring of brown paper on the top of the cake after an hour to prevent the top from overbrowning.
Remove from the oven when cooked and allow the cake to cool in the tin for a few hours.
Store in an airtight container or in the fridge if you prefer.
Next day, go out and buy another supply of dried fruit as your first cake wont last long and you will be making another one very soon.