Rich fruit wedding cake

Wash the fruits and drain through a sieve. Tip into a bowl, and pour the brandy over the mixture. Leave to steep for up to 6 hours.

Grease and line a deep cake tin with non-stick baking paper or use a non-stick 8" cake tin.

Preheat the oven to 140°C (120°C fan, gas mark 1). Ensure all the ingredients are at room temperature.

Melt the butter and sugar together in a saucepan, stirring until well mixed, then pour into a mixing bowl.

Add the treacle and mix well, then add the eggs and mix again.

Sift in the flour, baking powder and spices and fold in well, then stir in the steeped fruit and remaining liquid and vanilla extract.

Spoon the mixture into the prepared tin and bake until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin and turn out when cold.

To store wrap in a double layer of greaseproof paper and a layer of foil. Store at room temperature to mature for up to 6 weeks prior to the event. Once covered in marzipan and icing, this cake will keep for a further 6 months at room temperature. Alternatively, store in the freezer wrapped in a double layer of greaseproof paper and double layer of foil pretty much indefinitely.