A cake recipe developed and tweaked and made many times by my grandmother, with a few little updates of my own.
Weigh and add all of the dry fruits to the soaking liquor in a large bowl, and cover with clingfilm for 2 hours, or preferably overnight.
When ready to bake, preheat oven to 140℃
Line baking tin with a double thickness of baking parchment.
Sift flour, baking powder, spices and salt into a large bowl or stand mixer.
Add sugar, ground almonds, treacle, butter and eggs, and mix to combine.
Add the soaked fruits, flaked almonds, orange juice and fruit zests, and mix again.
Transfer cake batter into baking tin and level top with a spatula.
Cover with a double layer of parchment paper with a 2cm hole cut into the top, resting on parchment collar (not touching the cake or the tin). Wrap outside of cake tin in a double thickness or brown paper or newspaper, tied with string.
Bake for 4 hours.