Ingredients:

  • 800g mixed dried fruit (currants, sultanas, raisins, and chopped dried figs)
  • 100g candied orange peel
  • 1 large lemon, zested
  • 150ml quality brandy
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 225g unsalted butter, softened
  • 225g dark muscovado sugar
  • 2 tbsp black treacle or molasses
  • 225g all-purpose flour
  • 1/2 tsp baking powder
  • 4 large eggs, room temperature
  • 50g blanched almonds, roughly chopped
  • 50ml brandy for post-bake feeding
  • 2 tbsp apricot jam for glazing

Instructions:

  1. Combine 800g mixed fruit, 100g candied peel, lemon zest, 150ml brandy, and all spices in a large bowl. Cover and leave for 24 hours until the fruit is plump and the liquid is mostly absorbed.
  2. Grease your 20cm tin and line it with a double layer of baking parchment.
  3. Beat 225g softened butter and 225g muscovado sugar until the mixture looks pale and fluffy. This usually takes about 5 minutes.
  4. Whisk in 2 tbsp treacle, then add 4 eggs one at a time.
  5. Sift 225g flour and 1/2 tsp baking powder over the bowl. Fold in gently, then stir in the soaked spiced fruit and 50g almonds until no streaks of flour remain.
  6. Spoon the batter into the tin and smooth the top with the back of a wet spoon.
  7. Place in a preheated oven at 140°C. Bake for 3 hours 30 mins until a skewer comes out clean and the top feels firm.
  8. While the cake is still warm, poke several holes in the top with a toothpick. Pour over the remaining 50ml brandy until it seeps into the crumb.
  9. Leave the cake in the tin, wrapped in a clean tea towel, for at least 12 hours until completely cold.
  10. Warm 2 tbsp apricot jam and brush it over the top for a glossy finish before serving or decorating.