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.