4 tablespoons brandy (or orange juice)
200g self raising flour
1/2 a nutmeg finely grated
150g soft dark sugar
200g walnuts, chopped apart from a few for decoration
200g glacier cherries
3 large eggs, beaten
Put the sultanas to soak in the brandy for a few hours.
Heat oven to 180 C
Line the base of a 20cm round, lose bottomed cake tin with greaseproof paper and butter.
Put the flour, nutmeg and sugar in a large mixing bowl, chop butter in to lumps and mix together using finger tips to produce a bread crumb consistency.
Add the soaked sultanas with any remaining liquid, walnuts (apart from a few for the top) cherries and beaten egg.
Carefully mix and combine.
Put the mixture in the cake tin, smooth to give a slight hollow in the middle. Arrange whole walnuts on the top. Wet finger tips with a little water and lightly dampen the cake surface to avoid it becoming too dry.
Place in the middle of the oven for half and hour.
Lower the temperature to 150 C, cook for a further hour.
Check after thirty minutes and if the top looks too brown, cover with a piece of greaseproof paper.
Use a fine skewer inserted deep into the cake to see if the mixture is cooked through. The skewer should be clean if the cake is cooked, allow a further 15 minutes and check again.
Leave in the tin to cool.
Remove when cold. Double-wrap in greaseproof paper and store in a cool, dry place.