- 80g/2¾oz golden syrup
- 80g/2¾oz black treacle
- 50g/1¾oz honey
- 250g/9oz dark brown sugar
- 200ml/7fl oz double cream
- 15g/½oz (about 2 tbsp) mixed spice
- 250g/9oz unsalted butter
- 1 tsp orange extract
- 1 tsp lemon extract
- 6 medium free-range eggs
- 350g/12oz currants
- 350g/12oz raisins
- 350g/12oz chopped pitted prunes
- 350g/12oz glacé cherries or more dried fruit
- 500g/1lb 2oz strong white bread flour
- ½ tsp bicarbonate of soda
- brandy, whisky or orange juice, to finish
- Preheat the oven to 170C/335F/Gas 3 and line a 25cm/10in round deep cake tin with non-stick paper. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts (or zest)
- Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin.
- When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing.