Instructions

1. 1
   Place all the fruit in a large bowl and pour the spirits over the mixture.
2. 2
   Cover the bowl in foil and leave in a cool place.
3. 3
   Mix and stir the fruit every day for at least three days; after a fortnight most of the alcohol will have soaked in and further soaking has no benefit.
4. 4
   Beat together the sugar and margarine with the eggs.
5. 5
   Add the almonds and black treacle, and mix further.
6. 6
   Sieve the flours and the mixed spice into the mixture, beating until a smooth mixture results.
7. 7
   Combine with the pre-prepared fruit (above) and place in a cake tin lined with baking parchment.
8. 8
   Bake at a low temperature (140°C / 275°F / Gas mark 1) for at least 4 hours. It may take up to 5 hours, depending on the oven.
9. 9
   Once a knife comes out clean, remove from the oven and allow to cool fully.
10. 10
    Stored in an airtight box the cake should keep for at least four months.