Wash sugar coating from cherries, pineapple and ginger in warm water and then pat dry.
Cut the cherries in half and coarsely chop the pineapple and ginger. Put in a bowl with sultanas and peel. Add brandy and leave to soak overnight.
Cream butter and sugar together until light and fluffy.
Lightly mix eggs and then gradually beat into the creamed mixture a little at a time, adding some of the flour with the last few additions of egg.
Using a metal spoon, fold in the remaining flour and then the soaked fruit, with any liquid in the basin. Finally add the chopped walnuts.
Spoon the mixture into a greased and lined 8 inch cake tin, level the mixture and then hollow out the center slightly. Bake at 300 F degrees (150 C) for approximately 2 hours and 45 minutes. Allow cake to cool in tin.