Mix together sugee, flour, chopped crystallised melon, keat pneah and mixed spices.
Whip egg yolks with half the sugar till light and fluffy. Cream butter with the rest of the sugar together with vanilla essence. Fold in the creamed egg yolk mixture. Add the mixed dry ingredients and brandy. Stir lightly till well mixed.
Turn batter into a lined and greased cake tin. Bake in a preheated oven at 175ºC for one hour to 70 minutes until golden in colour.
You can also test if it is done by inserting a satay skewer into the cake. It's done when the stick comes out clean.