1. You need to begin this cake the night before you want to bake it. These quantities will make an 8 inch (20 cm) round cake. Weigh out 1lb (450 g) of currants, 6 oz (175 g) of sultanas, 6 oz (175 g) of raisins, 2 oz (50 g) of glacé cherries (rinsed, dried and finely chopped) and 2 oz (50 g) of mixed candied peel, finely chopped. Place them in a large bowl and mix in 3 tablespoons of brandy. Cover the bowl with a clean tea cloth and leave overnight, or for 12 hours, for the fruit to plump up and absorb the alcohol.
3. Grease the tin then press the paper around the sides – it should sit comfortably around the sides of the tin. Finally, cut a double circle of paper – using the tin as a template – to fit the base and press into place.
8. Add the soaked fruits to the cake mixture, along with 2 oz (50 g) of chopped almonds (the skins can be left on), the grated zest of 1 orange and 1 lemon and 1 dessertspoon of black treacle. Fold these in carefully, using the same movements as before.
9. Spoon the mixture into the prepared tin and smooth the top with the back of the spoon.