1. Put the seedless and stoned raisins into a bowl, together with the sultanas and the currants. Pour in the sherry

2. Leave the mixture in a warm place for several hours to allow the fruit to absorb the sherry

3. Grease the baking dish and line the base

4. Cream the butter and sugar together in a large mixing bowl until the mixture is light and fluffy

5. Add the treacle in the mixture and beat it very well

6. Gradually add in the eggs while beating the mixture between the additions

7. Add a little flour to the mixture towards the end, to prevent it from curdling

8. Sieve the remaining flour with the bicarbonate of soda, salt and mixed spice

9. Add the sieved ingredients into the egg mixture and add the sherry-soaked fruit, cherries, candied peel and almonds

10. Stir the mixture well with a wooden spoon but do not over-mix it until it becomes too soft

11. Pour the mixture into the prepared baking dish and smooth the level

12. Bake the cake in the oven for 1 and 1/2 hours

13. Lower the heat to 140C (284F) and bake for 1 and 1/2 to 2hours or until a skewer comes out clean when used to test the cake

14. Remove the cake from the oven and leave it to cool, then serve

List of ingredients required:

8 oz (225g) seedless raisins
2 oz (50g) large, stoned raisins
8 oz (225g) sultanas
8 oz (225g) currants
4 tablespoons cream sherry
8 oz (225g) butter
8 oz (225g) dark muscovado sugar (unrefined brown sugar)
2 tablespoons of black treacle (cane syrup)
4 eggs
10 oz (275g) plain flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 level teaspoon of ground mixed spice
4 oz (115g) of quartered crystallized cherries
4 oz (115g) of chopped candied peel
2 oz (50g) of blanched (skinless) almonds, thinly sliced