Prepare tins as follows. Double layer of grease proof paper, draw around the bottom of your tin. Grease paper, then cut to draw line, fit to bottom of tin.
Double layer of grease proof paper, enough to go around sides of tin. Grease and fit to sides of tin, overlapping the bottom layer
In a very large pan or bowl, mix all the dried fruits, rind of oranges and lemons, candied peel, cherries. Plus all the various nuts. Mix until evenly distributed.
In a bowl, cream the butter, sugar and Black Treacle together.
In another bowl, put the plain flour, cinnamon, mixed spices and salt. Use a whisk to gently mix it all until even.
Break the eggs into a measuring jug or large cup, add Brandy/ Rum or milk and whisk lightly.
Adding a little at a time, add egg mix and flour mix to the butter- sugar mix and combine until all has been used and smooth.
Add this mix into the fruit- nut mix in the large bowl, mixing until everything is coated and even. The mix should be sticky and not very wet.
Adding a bit at a time, put mix into your selected tins to 3/4 full. Dip your hand into a bowl of clean water and smooth down the cake mix, until raised slightly at the sides, gentle dip in the middle. (The cake will rise more in the center and you will end up with a level top!) Don’t worry if there is a small puddle, this will stop the top burning!
Cook in a moderate oven(mark3. 160C. 325deg) for about 1 1/2 hours. Then turn down heat to Mark1-2, 140-150 C, 275-300deg, for a further two hours.
Leave in tin about 30 minutes to cool. Then take out of the tin gently, into a wire rack to finish cooling completely before taking off the paper.
This cake can be stored in an air-tight container for several weeks, or frozen, if required!
If keeping for Xmas, a little Brandy or Rum, dribbled over the top, after piercing with a cocktail stick, after a month or so, then reseal.
