Preheat the oven to 140 °C. Double-line a 20-cm round cake tin with baking paper.

In a bowl, combine all the fruit and nuts with a little of the flour to prevent them from sticking together.

Cream the castor sugar and butter in the bowl of an electric mixer, then mix in the zest. Add the eggs, one at a time, making sure to mix well after each addition. Add the remaining flour and salt. Stir in the fruit and nuts, lemon and orange juice, and brandy.

Bake for 2 & 3/4–3 hours or until a skewer inserted into the cake comes out clean. When cool, turn the cake out and sprinkle with brandy. Wrap tightly in aluminium foil and store in an airtight container until ready to serve.