1.Wash the fruit in a colander, drain; place fruit into a large saucepan. Add butter, sugar, brandy and honey. Stir over medium heat until butter is melted and sugar dissolved; stir in soda, cool.
2.Line a deep 20cm (8-inch) round cake pan with 3 layers of baking paper, extending paper 5cm (2 inches) above side of pan.
3.Preheat oven to 150°C (130°C fan-forced).
4.Stir eggs and sifted spice and flours into fruit mixture; spread into pan. Bake cake about 2 hours or until cooked when tested.
5.Cover hot cake with foil, wrap in a clean towel; cool in pan overnight.
This cake also can be made up to 6 months ahead. Turn it into an emergency Christmas pudding by brushing with liqueur, heating in the microwave and serving with ice-cream or custard.Note