Night Before Preparation: Pre-Soaking the Fruit

Prepare the soaking ingredients the night before you plan to bake the fruit cake. Allow at least 12 hours for the fruits to soak.

1. Place all the dried fruits in a bowl.
2. Mix them with the brandy.
3. Cover the bowl with a cloth and let it sit for at least 12 hours.

Baking the Cake

1. Set the oven to 300°F (150°C).
2. Prepare the batter by sifting the flour, salt, and spices into a large mixing bowl. Add the sugar, eggs, warmed treacle (to make it easier to mix), and butter.
3. Beat everything together with an electric hand mixer until the mixture is smooth and fluffy.
4. Add the Fruits and Zest
5. Gradually fold in the pre-soaked fruits, and chopped nuts.
6. Mix in the grated lemon and orange zest.
7. Fill the Cake Tin by spooning the cake mixture into a prepared cake tin. Be sure to smooth the top with the back of the spoon.
8. If you’re not planning to decorate the cake with marzipan and icing, arrange the blanched almonds in circles on the surface.
9. When baking and to protect the cake, place a double layer of baking parchment with a dollar-sized hole in the center over the rim of the tin (not directly on the cake mixture).
10. Place the cake on the lowest shelf of the oven and bake for 4 hours without opening the oven.
11. Check if the center feels springy. Sometimes it may need an extra 30–45 minutes.
12. Let the cake cool in the tin for 30 minutes.
13. Transfer it to a wire rack to cool completely.

Feeding the Cake:

1. Once the cake is cold, use a skewer or cocktail stick to poke small holes in the top and bottom.
2. Drizzle a couple of tablespoons of Armagnac or brandy into the holes.
3. Wrap the cake in parchment paper and then cover it with foil and store it in an airtight container.
4. You can continue feeding the cake with brandy at intervals until you’re ready to ice or eat it.