Ingredients

Method

Begin this cake the night before by soaking the mixed dried fruit in the brandy overnight.

The next day, preheat your oven to 140ºC /275ºF.

Sift all the dry ingredients into a large mixing bowl, flour, salt and spices. In a second bowl beat the sugar and butter together for a few minutes until it is paler in colour and fluffy.

Beat the eggs in a jug and very slowly add the eggs to the mixture whilst the mixer is running. If you add the eggs too quickly your mixture may curdle. If this happens don’t worry as it will sort itself out when you add the flour mixture.

Fold in the flour mixture very gently trying not to lose any air in the mixture. Add the dried fruits, treacle, nuts and finally the zest of the orange and lemon.

Gently transfer the mixture into your prepared cake tin and level it out. Cover the top of the cake with a double sheet of baking paper with a small hole in the centre to release the steam. Bake the cake on the lowest shelf in your oven for 4 1/2 - 4 3/4 hours or until cooked. Allow the cake to cool in the tin and then remove onto a wire rack to cool completely.

Place the cake in greaseproof paper or foil and store in an airtight container. You can feed it as often as you like before you ice it. To feed it, prick the bottom of the cake with a skewer or a cocktail stick and carefully pour some more brandy onto the surface of the cake so that it seeps into the cake. Re wrap it and store it until ready to feed again or ice.