Classic Christmas cake

Method

1. In a bowl, stir together the dried fruit, peel and brandy. Cover and soak in a cool place for 24 hours, stirring occasionally.
2. Preheat the oven to 140°C/fan120°C/gas 1.Grease and line a deep 20cm round or 18cm square cake tin.
3. Cream the butter and sugar together in a large bowl, until fluffy. Mix in the eggs, adding a little of the flour to prevent curdling. Fold in the remaining flour, salt and spices, then gently mix in the brandy fruit mixture, almonds, treacle and zest.
4. Spoon into the tin, make a slight dip in the centre. Bake on the bottom shelf for 4 hours, until a skewer comes out clean. Cool in the tin for 30 minutes, then turn out and cool completely on a wire rack.
5. If storing, pierce the top a few times with a skewer and drizzle with a few teaspoons of brandy. Wrap in baking paper and foil. Put in an airtight container in a cool place.