Method

Serves 9

• Grease and line a cake tin with a double thickness of grease-proof paper

• Secure brown paper round the outside of the tin

• Combine the raisins, currants, dates, prunes and almonds in a large basin

• Cream the butter and sugar until pale and fluffy, then beat in the eggs one at a time

• Stir in the lemon & orange rind and the black treacle

• If there is any sign of curdling, stir in a spoonful of flour

• Combine the flour, salt and spices and fold into the mixture alternately with the mixed fruits

• Stir in the sherry

• Turn the mixture into the prepared tin and smooth the surface

• Bake in the oven at 150'C (300'F / Gas Mark 2) for 1 hour

• Reduce the heat to 140'C (275'F / Gas Mark 1) for a further 4 hours

• Cover with greaseproof paper if the surface is overbrowning

• Leave the cake to cool in its tin overnight, then remove from the tin and wrap in a double thickness of kitchen foil

• Store in a cool dry place until required

• Decorate with 900g / 2lb almond paste or mock marzipan and icing