Combine the dried fruit and brandy and stand, covered for up to 1 month or at least overnight, stirring occasionally (if using orange juice, stand in refrigerator overnight only)
Butter and line the base and sides of a 20cm round cake pan with baking paper and preheat oven to 140°C
Sift together the flours and spices
Cream together the butter and sugar until light and fluffy. Add the vanilla and then gradually add the eggs, beating well between each addition. Fold in the fruit and flour in 2 batches
Spoon cake mixture into the prepared pan and flatten the top. Bake for 3 3/4 - 4 hours or until cooked when tested with a skewer. Brush with extra brandy if desired
Cool in pan and then store in an airtight container until required
To make an Ice Cream Bombe, first line a 1 litre freezer proof bowl with plastic wrap. Layer 1 litre of softened vanilla ice cream, 2 cups crumbled Christmas Cake
Add a sprinkling of brandy in the bowl to fill, cover and refreeze until set. Turn out, unwrap, dust with cinnamon and slice to serve
