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1
The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen!
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2
pre-heat oven to 275u00b0F/140u00b0C.
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3
Grease and line with greaseproof paper an 8 inch/20cm round cake tin.
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4
Sift the flour salt and spices into a large mixing bowl.
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5
In a separate bowl cream the butter and sugar together until the mixtures fluffy.
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6
Beat the eggs and add them a little at a time.
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7
Fold in the flour and spices.
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8
Stir in the fruit that has been soaking along with any excess liquid.
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9
Mix in the treacle.
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10
Spoon into the cake tin and spread out evenly.
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11
Cover the cake with a double square of greaseproof paper with a small hole in the top.
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12
Bake the cake on the lower shelf for 4& 1/4- 3/4 hours.
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13
When the cake is cold wrap in double greaseproof paper and store in an airtight tin.
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14
Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glace cherry syrup.
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15
First poke little holes in the cake with a knitting needle or a skewer.
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16
Come Christmas you will have a very very rich fruit cake.
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17
Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!
