Big Cakes: Rich Tamarind Fruit Cake

I started my business using this particularly moist, dark recipe as a Christmas cake, producing hundreds of miniatures cooked in baked bean cans from my kitchen table (more cakes cooked in cans). It has been tweaked by adding tamarind, my husband’s bright idea! Make it up to 3 months in advance, or at least a week before you want it, to allow it to mature and absorb the brandy.