Grease and line your 20cm round baking tin with double layers of parchment paper

Tie a band of brown paper or parchment around the outside of the tin and tie with string

Preheat the oven to 140°C/gas mark 1

In a separate bowl sift the flour, salt and spices and set aside

In a large bowl beat the soft dark brown sugar with the butter until it changes colour and gets light and fluffy

Add the eggs in one at a time to ensure they are fully mixed in

If you want you can add a spoonful or two of the flour as you go to keep the texture smooth

Add the dry ingredients and mix well

Gradually fold in the soaked fruit mixture, chopped nuts and treacle

Add the grated zest of the lemon and orange

Mix well until there are no pockets of flour and everything is evenly mixed

Transfer the mixture to your prepared cake tin.

Spread the mixture out evenly.

Cover the top of the cake with a double layer of baking parchment with a 50p size hole in the centre to prevent the top of burning.

After the time is up check with a toothpick in the middle of the cake to see if it comes out clean.

Cool for 30 minutes in the tine. After 30 minutes remove the cake from the tin and allow to cool completely

Prick small holes in the top of the cake and pour a tablespoon of brandy over the top - repeat this step every week until Christmas

Wrap in a double layer of greaseproof parchment and store in an airtight container until Christmas Eve. This is when you can decide to ice the cake or simply top with glace fruits.