In a large pot, add all chopped fruit, butter, sugar, spices and water. Place over a medium heat and stir until butter has completely melted through.
Once butter has melted, increase heat to high and bring to a boil. Once boiling, cook for 3 minutes, uncovered, stirring.
Remove from heat and set aside, uncovered, to cool completely, this can take a couple of hours.
Preheat oven to 180ºC (356ºF). Prepare a 22cm (9-inch) round springform cake tin by lightly greasing the inside with some butter. Dust 1-2 tablespoons of flour over butter and tap off any excess flour. Your tin is now well greased and floured, set aside.
Once fruit mixture is cold, add in sherry and whisked eggs, mix well.
Sift over flour and baking powder, mix until well combined.
Spoon batter into prepared cake tin.
Bake for 1 hour and 30 minutes - 2 hours or until top has set and a toothpick inserted into the middle comes out clean.
Remove from oven and allow to sit for 2 minutes.
Pour over brandy and use a pastry brush to disperse over the top.
Leave cake in tin, cover with foil and set aside to completely cool.
Remove fruit cake from tin and serve. Or re-wrap in foil, place in an airtight container to store and serve later.