You have to bake this cake for sure. It’s divine!
1. 700g mixed dried fruit
2. 50g dried cranberries
3. 50g chopped mixed peel
4. 6 tbsp brandy, plus extra for ‘feeding’
5. 225g unsalted butter, softened, plus
6. extra for greasing
7. 225g soft dark brown sugar
8. 4 large eggs, beaten
9. 225g plain flour, sifted
10. 1/2 tsp salt
11. 1/2 tsp ground mixed spice
12. 1/2 tsp freshly ground nutmeg
13. 50g unblanched almonds, chopped
14. 1 tbsp black treacle
15. Grated zest of 2 oranges
In a bowl, stir together the dried fruit, peel and brandy. Cover and soak in a cool place for 24 hours, stirring occasionally.
Preheat the oven to 140°C/fan120°C/gas 1.Grease and line a deep 20cm round or 18cm square cake tin.
Cream the butter and sugar together in a large bowl, until fluffy. Mix in the eggs, adding a little of the flour to prevent curdling. Fold in the remaining flour, salt and spices, then gently mix in the brandy fruit mixture, almonds, treacle and zest.
Spoon into the tin, make a slight dip in the centre. Bake on the bottom shelf for 4 hours, until a skewer comes out clean. Cool in the tin for 30 minutes, then turn out and cool completely on a wire rack.
If storing, pierce the top a few times with a skewer and drizzle with a few teaspoons of brandy. Wrap in baking paper and foil. Put in an airtight container in a cool place.