250g butter, softened
300ml treacle sugar
5 extra large eggs
1kg mixed dried fruit
200g cherries, halved
5ml ground cinnamon
3ml ground mixed spice
100g ground almonds
grated rind and juice of 1 lemon and 1 orange
First grease and carefully line the inside of a deep 20cm cake pan with baking paper.
Secure double newspaper or brown paper around the outside as well with string, so the cake is well protected from too much direct heat. Set aside.
Combine butter and sugar in a bowl and beat well with an electric beater until light and creamy. Gradually add the eggs, beating well after each addition.
Add 30ml of dry ingredients with the last egg. At this stage the mixture may look slightly curdled, but don’t worry as that is correct.
Stir in the fruit followed by the sifted dry ingredients. Mix well and add the orange and lemon juice. The mixture will be stiff and difficult to stir.
Carefully spoon the mixture into the prepared cake pan. Smooth the surface and bake at 150°C for 1 hour, then reduce the heat to 140°C and bake for a further 1½ to 2 hours or until a skewer inserted comes out clean.
Pour over the brandy. Leave to cool in pan.
Once cool, remove from pan and wrap in foil. Store in an airtight container.