1. Pre-heat the oven to 180°C.
  2. Line an 18cm square cake tin with greaseproof paper.
  3. Place the mixed fruit and brandy together and soak overnight, if time allows.
  4. Cream the butter and sugar together until light and fluffy.
  5. Add the eggs one at a time, incorporating each one well.
  6. Add the vanilla paste and molasses to the butter mixture.
  7. Sift the dry ingredients together and add them slowly to the butter, egg and sugar mixture.
  8. Fold in the fruit and chocolate bits and put the batter into the lined cake tin.
  9. Cook in the oven for 1 hour and 20 minutes or until cooked through.
  10. Cool in the tin for 10 minutes and then turn out to a wire rack to cool completely.