Cakes

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You will need an 8 inch (20 cm) round cake tin or a 7 inch (18 cm) square tin,
eased and lined with greaseproof paper. Tie a band of brown paper round the outside of the tin for extra protection.

Method

This works best if you begin this cake the night before you want to bake it.

Weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in the brandy as evenly and thoroughly as possible. Cover the bowl with a clean tea-cloth and leave the fruit aside to absorb the brandy for 12 hours.
Next day pre-heat the oven to 275° F (140°C). Then measure out all the rest of the ingredients (the treacle will be easier to measure if you remove the lid and place the tin in a small pan of barely simmering water).
Begin the cake by sifting the flour, salt and spices into a large mixing bowl.
Next, in a separate large mixing bowl, whisk the butter and sugar together until it's light, pale and fluffy.
Now beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time; keep the whisk running until all the egg is incorporated.
When all the egg has been added fold in the flour and spices, using gentle, folding movements and not beating at all (this is to keep the air in). Now fold in the fruit, peel, chopped nuts and treacle and finally the grated lemon and orange zests.
Next, using a large wooden spoon, put the cake mixture into the prepared tin, spread it out evenly with the back of the spoon and, if you don't intend to ice the cake, lightly drop the whole blanched almonds on the top.
Finally cover the top of the cake with a square of greaseproof paper with a large coin sized hole in the centre (this gives extra protection during the long slow cooking).
Bake the cake on the lowest shelf of the oven for 4 to 4½ hours. Sometimes it can take up to half an hour longer than this, but in any case don't look till at least 4 hours have passed.
Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it's cold pour on some Brandy or Sherry, then wrap it in double greaseproof paper secured with an elastic band and either wrap again in foil or store in an airtight tin. You can now add further Brandy or Sherry at intervals until you need to ice or eat it.

You'll find instructions (and icing and glaze and almond paste recipes) to finish your cake here.

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