Preheat oven to 130C
Grease a 23cm loaf tin or cake tin that is at least 8cm deep. You can also line with baking paper for easy removal.
Sift the coconut, almond and plain flour, baking powder and spices and set aside
Whisk butter and orange zest in a large bowl for 1 minute until light and fluffy
Add sugar and whisk for a further 2 minutes
Now whisk in eggs one at a time, followed by the vanilla essence, almond essence and brandy
Fold in the sifted flour mixture into two goes mixing until combined – careful not to over mix
Now add in the glace cherries, peel, sultanas, raisins and blanched almonds
Transfer to the loaf tin and smooth the surface
Bake for 1 hour then turn oven the down to 120C and bake for 3 hours or until a skewer comes out clean
Leave to cool in the oven overnight
The next morning, if desired, sprinkle some brandy over the cake. If desired you can even sprinkle brandy over the cake for the next couple of days.
To glace – mix the glace icing ingredients together and pour over cake
Garnish with cherries and rosemary for a Christmas vibe!