Super-healthy fruitcake

Detailed step-by-step description of how to cook the dish "Super-healthy fruitcake". Try it by all means

Combine the sultanas, raisins, figs, currants, apple juice and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.
Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan.
Use an electric beater to beat the margarine and sugar in a bowl. Add the eggs and egg whites, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage - this is due to the high proportion of eggs to butter and doesn't affect the result). Add the marmalade and beat until well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds over the top.
Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 3 hours or until a skewer inserted into the centre comes out clean.
Pour the extra brandy over the hot cake. Wrap the pan in a clean tea towel and set aside overnight to cool completely. Serve.

Source

500g sultanas

1 x 375g pkt raisins, coarsely chopped

1 x 300g pkt currants

250g pkt Angas Park Soft & Juicy Figs, coarsely chopped

125ml brandy

125ml apple juice

Melted butter, to grease

200g 60% less fat margarine

55g brown sugar

2 eggs, at room temperature

2 egg whites, at room temperature

115g St Dalfour Orange Marmalade

300g wholemeal plain flour

75g wholemeal self-raising flour

1 tsp mixed spice

Blanched almonds, to decorate

80ml brandy, extra

Mixing Bowl Set