Step by step method

1. Prepare one deep cake tin 18cm in diameter by lining the bottom and greasing well with Stork Bake Margarine.
2. Boil together the raisins, currants, sultanas, dates, Stork Bake, sugar and orange juice for 5 minutes. Stir occasionally to dissolve the sugar and prevent it from burning.
3. Add the bicarbonate of soda to the hot fruit mixture. Leave until it has cooled down. Add the glace cherries.
4. Sift the remaining dry ingredients together.
5. Alternatively add the eggs and brandy to the fruit mixture.
6. Turn the batter into the prepared pan.
7. Bake in an oven of 140°C - 150°C for 2.5 - 3 hours.
8. Allow to cool on a cooling rack before serving with custard or ice cream.