MAKES 8 INCH ROUND CAKE.

225gms Unsalted butter

225gms Dark brown sugar

225gms Plain flour - sieved

4 Large eggs - beaten

Pinch of salt

400gms Currants

225gms Sultanas

180gms Raisins

55gms Glace cherries

55gms Mixed peel

½ Level Teasp Nutmeg

1 Teasp Mixed spice

¼ Teasp Cinnamon

Grated rind of 1 Orange

Grated rind of 1 Lemon

5 Tablsp Brandy and more for 'feeding'.

The day before you make the cake:

 Mix together all the dried fruits in a large bowl, halve, wash and dry the cherries and add to the mix along with the mixed peel. Add the brandy and stir well in.

 Cover and leave overnight to marinate.

The next day:

 Grease and line an 8 inch cake tin with a double skin of baking parchment.

 Set the oven to 140°C Fan

 Cream together the butter and brown sugar.

 Gradually beat in the eggs adding a little flour if the mixture starts to curdle.

 Fold in the remaining flour and spices.

 Add the fruit and the orange and lemon zests, stir until combined

 Place into the prepared tin and wrap around the tin a double layer of brown paper. This will stop the outside of the cake crisping up before the middle is cooked.

 Bake for approx 2 - 2½ hours or until an inserted skewer comes out clean

 Leave to cool for a couple of hours and then remove from the tin but LEAVE THE BAKING PARCHMENT IN POSITION.

 Make a few holes in the cake with a skewer and pour a little brandy in.

 Wrap up the cake leaving the parchment on, or place in an airtight container and feed with a little more brandy every week until decorating. If making the cake before November feed every two weeks.