Put the raisins, sultanas, prunes, cherries, blueberries, cranberries, ginger and orange zest into a bowl and pour over the brandy. Cover and leave for at least 24 hours stirring occasionally. Puree roughly half of the soaked fruit in a food processor.
Preheat the oven to 150C (fan 130C) and grease the base and sides of a 20cm round cake tin and line with greaseproof paper.
In a clean bowl, beat the butter and sugar until light and flulffy, then add in the eggs one at a time. Add the soaked and pureed fruit, golden syrup, vanilla and flour, and fold together until well combined.
Spoon into the prepared tin and bake for 2.5 to 3 hours until a skewer inserted into the middle comes out clean. Cool in the tin before turning out onto a wire rack to cool completely.
Store in an airtight container and keep in a cool place.