Ingredients:

  • 1 kg mixed dried fruits (sultanas, raisins, currants, and glacé cherries)
  • 100g mixed candied peel, finely chopped
  • 150ml Brandy or Cognac
  • 1 large orange, zest and juice
  • 250g unsalted butter, softened
  • 200g dark muscovado sugar
  • 4 large eggs, room temperature
  • 1 tbsp black treacle or molasses
  • 250g all-purpose flour
  • 1.5 tsp ground mixed spice (cinnamon, nutmeg, allspice)
  • 100g slivered almonds, toasted
  • 0.5 tsp salt

Instructions:

  1. Combine 1 kg mixed dried fruits, 100g candied peel, 150ml brandy, and the orange juice/zest in a bowl. Cover and leave for at least 12 hours to let the fruit plump up.
  2. Preheat your oven to 300°F (150°C). Grease and double-line an 8-inch deep round cake tin with parchment paper.
  3. In a large mixing bowl or stand mixer, cream the softened butter and dark muscovado sugar together until the mixture is light, fluffy, and dark.
  4. Beat in the eggs one at a time, adding a spoonful of the flour if the mixture begins to curdle.
  5. Gently fold in the remaining flour, ground mixed spice, and black treacle using a large metal spoon or spatula until no streaks of flour remain.
  6. Fold the soaked fruit (including any remaining liquid in the bowl) and the toasted slivered almonds into the batter until evenly distributed.
  7. Spoon the mixture into the prepared tin and level the top with the back of a spoon. Bake for 3 hours, or until a skewer inserted into the center comes out clean.
  8. Remove from the oven and allow to cool completely in the tin before wrapping in parchment and foil for aging.