Directions
Preparation:1hour  ›  Cook:3hours45min  ›  Ready in:4hours45min 

1. Put the first 10 ingredients into the largest receptacle you own. (I use my jam pan) and douse with brandy or rum. Cover with a clean cloth and leave to stand for at least 24 hours, turning every few hours for the fruit to plump up.
2. Preheat the oven to 150 degrees C.
3. To prepare the cake tin; grease and double-line the inside of the tin with baking paper. Allow the paper to come about 1.5 cm above the top of the tin which should be about 9cm deep.
4. Measure the dry ingredients into a bowl
5. Cream the butter, sugar and treacle until light and fluffy. Beat in the eggs one at a time adding a little flour with each. Finally, lightly fold in the dry ingredients.
6. Tip the creamed mixture into the fruit and mix well.
7. Put the mixture into the lined tin. Even the top and make a slight indentation in the centre with the back of a spoon. Put into the middle of the oven and bake for 3hrs 45 mins.
8. When cooked, remove the cake from the oven and place on a rack and allow to go cold in the pan (overnight). Remove from pan and take off the side baking paper, leaving the bottom intact.
9. Pierce cake all over with a skewer and carefully spoon over 5 tablespoons brandy or dark rum.
10. Wrap carefully in a double layer of baking paper then in two layers of foil. The cake must be completely enclosed by both.
11. Two weeks before required, cover with almond paste. Allow to dry for 5 days.
12. Ice with fondant or royal icing as desired.