Maple Glazed Pecan Fruit Cake

Method

1. Preheat oven to 160°C (or 140°C for fan forced oven). Grease and line a 28cm x 13cm loaf tin or a 20cm round tin, extending the lining paper higher than the tin on both of the 28cm sides.
2. Combine the dried fruit with the brandy and orange juice in a medium sized bowl and set aside.
3. In a separate bowl, cream the softened butter and sugar with an electric beater for 1 minute. Add the cinnamon, nutmeg and ginger. Beat until just combined.
4. Stir in the flour, fruit and brandy mixture, almond meal, eggs and glacé cherries. Mix until combined.
5. Pour into prepared tin and cover with foil. Bake for 1 hour 15 minutes, or until skewer inserted comes out clean.
6. Once loaf has been removed from oven, combine the sugar and maple syrup in a heavy based saucepan. Stir until sugar dissolves. Add pecans and stir to combine.
7. Pour over hot loaf and allow to stand for 20 minutes before removing from tin.