Mix together sultanas and candied fruits and put them into a cup with brandy or cherry for an hour.

Cream the butter then add the sugar, do not overbeat.

Add the eggs to the mixture one at the a time, beating in well and then the flour mixed with the cinnamon.

At least add the dried fruit mixture and the lemon zest.

Spread the mixture in a tin lined with greaseproof paper bake for 2 hours and a half at 170°.

When cool, the cake is brushed with brandy or sherry and the wrapped in a linen towel.

Repeat this process at weekly intervals till you decide to eat it.