Heat oven to 150 C and line a 20 cm square pan with baking paper
Cut the cubed cold butter into the flour, sugar, baking soda and salt with a food processor. Set aside
Place golden syrup tin in a bowl of hot water, this will make it easier to mix with the milk. Next measure the golden syrup and pour into milk then add eggs and whisk till combined.
Next place the fruit mix in a large bowl and add flour mix and milk mix. Then mix with wooden spoon or by hand to combine and pour into prepared tin.
I never ice my cakes but decorate with crystalized ginger, candied cherries and almonds. My favourite pattern has the cherries surrounded by almonds to look like flowers- but experiment and have fun.
Bake in oven for 2 - 2½ hours, until a skewer comes out clean. This cake is best to overcook then not as it can be stored for weeks and it can sink in the middle if not quite cooked.
Cool the cooked cake in its tin then gently turn it over.
Once completely cooled, I wrap it in cheesecloth or a nice clean teacloth then wrap tin foil, I store it in the fridge and every couple days pour a couple tablespoons of brandy over the top to soak in and by the time Christmas rolls around it is truly soaked and super moist.