• This is best done the night before. Combine all the dried fruit, orange juice and brandy (if using) in a bowl, cover and leave to soak overnight
• Preheat oven to 170°C (fan forced 150°C) 330°F/ 300°F. Lightly grease 2 six-cup friand pans
• Melt Copha in microwave or saucepan until fully melted. Whisk together melted Copha and brown sugar, add sour cream and whisk in eggs one at a time
• Sift together plain flour, self-raising flour, cinnamon, mixed spice and nutmeg in a separate bowl. Fold through the Copha mix. Add the soaked fruit, and stir through
• Divide batter equally into the prepared pans and bake for 25 to 30 minutes, or until a skewer inserted into the centre comes out clean. Remove pans from oven. Set cakes aside in the pan for 5-10 minutes before turning onto a wire rack to cool completely

Cherry Compote

• Combine cherries and sugar in a saucepan. If using fresh cherries, add 50ml of water into the saucepan; if using preserved cherries, add 50ml of the syrup
• Bring mix to the boil over medium heat. Then reduce heat to low and simmer for 5 minutes, or until liquid has reduced and become a syrup