1.Line deep 20cm round cake pan with 3 layers of baking paper, bringing paper 5cm above edge of pan.
2.Beat butter, sugar, eggs, sifted dry ingredients and milk in large bowl with electric mixer on medium speed about 3 minutes or until mixture changes colour slightly. Stir in fruit and nuts, mix well.
3.Spread mixture into prepared pan, decorate top with extra cherries and nuts. Bake in slow oven about 3 hours. Brush hot cake with brandy; cover with foil, cool in pan.