1/3 cup raisins
2 tablespoons brandy
60 grams dark chocolate, chopped
125 grams butter, softened
1 1/4 cups caster sugar
2 eggs
1 teaspoon vanilla essence
2 cups self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup milk
1/3 cup chopped glace cherries
1/2 cup coarsely chopped walnuts

Preparation Instructions:
1. Soak raisins in brandy for several hours or overnight. Preheat oven to 180 C, and grease and flour two 20 cm round sandwich cake tins.

2. Melt chocolate in a bowl over hot water. Allow to cool.

3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add chocolate and vanilla.

4. Sift flour, soda and spices three times into a bowl. Add to creamed mixture alternately with milk. Stir in soaked raisins, cherries and walnuts.