This rich fruit cake recipe is tried and tested, and is suitable for any occasion where a rich fruit cake is required!
Preheat your oven to 140ºC/Gas 1.
Line your tin with grease proof paper/baking parchment.
Place currants, sultanas, raisins, mixed peel and prunes into a large saucepan. Add rum or sherry, lemon and orange rind /juice and bring to the boil. Simmer, stirring, for 3-4 mins to allow the fruit to absorb all the liquid, then leave to cool. Leave for at least a few hours, covered. Add chopped glace cherries and nuts.
Cream butter and sugar together until light and fluffy. Add beaten eggs a little at a time, including a spoonful of flour halfway through, to prevent curdling.
Add marmalade or jam, and black treacle, at the end and mix in.
Sieve flour, baking powder, and spices together. Fold in to creamed mixture using a metal spoon.
Place mixture into tin. Then to keep your cake moist and to prevent overbaking around the edge of the cake, use bake even strips or layers of brown paper/corrugated cardboard, tied around the tin. Bake for approx 3 hrs or until a skewer, when pushed into the cake, comes out cleanly.
If possible store the cake, well wrapped, to allow the flavours to mature.
A month in advance would be ideal.