Place the raisins, sultanas, currants,
glace cherries, almonds, sugar, butte, brandy and 1 cup water in a large
saucepan.
Bring the fruit mixture to the boil,
stirring occasionally until the butter ha melted and the sugar totally
dissolved, allow to cool to room temperature.
Preheat the oven to warm 315F Gas 2-3.
Brush a 20cm round or 18cm square cake tin
with melted butter or oil and cut a double layer of baking paper into a
strip long enough to fit around the outside of the tin and tall enough
to come 5cm above the edge.
Fold a cuff 2cm deep along the length of
the strip and make diagonal cuts about 1cm apart up to the fold line on
each strip.
Fit the strip around the inside of the
tin, with the cuts on the base, pressing the cuts out at right angles so
that they sit flat around the base.
Cut a double layer of baking paper to fit
into the base of the tin and sit it in the tin, over the cuts.
