In a large saucepan, place the dried fruit, orange, lemon, brandy, honey, butter and sugar. On medium heat, bring to the boil then lower the heart and simmer for five or ten minutes until aromatic. Take off heat and leave to cool for 1 hour.
Pre heat oven to 150C. Line a deep 20cm cake tin with a double layer of baking parchment and line on the outside to ensure cake doesn’t burn.
Add the remaining ingredients to the fruit mixture and stir well until well combined. Pour mixture into prepared tin, ensuring it is flat on the top.Bake in the oven for 2 hrs or until an inserted skewer comes out clean and cake is deep golden brown.
Poke several holes in the top of the cake and pour over a tablespoon or two of brandy. Leave in the tin to cool completely.
For best results, remove from the cake tin and wrap well in cling film, adding 1 tablespoon every week until served.
When ready to serve, spread the rhubarb jam over the cake and top with ready made icing (optional).
Recipe by Lisa Eats World at https://lisaeatsworld.com/2016/12/farmhouse-christmas-fruit-cake/