Cooking method: Baking

Combine all fruit and rum in a large bowl and soak overnight.

Line a large deep 28 - 30cm cake tin with a double layer of baking paper. This can also be made in a number of smaller tins but baking times will vary. Pre-heat oven to 150 degrees Celsius.

Beat butter and sugars until creamed. Add eggs, one at a time, followed by the lemon zest, vanilla and treacle.

Sift together the flour, baking powder and spice and stir into the egg mixture with the fruits.

Spoon the mixture into the prepared tin, smoothing the top surface.

Press the almonds on top and bake for about 2 hours or until cooked through when tested with a wooden skewer. Start testing the cake from one hour baking time and then every 15 - 20 minutes.

Remove the cake from the oven and immediately brush with 2 tablespoons of rum. Cover whilst hot with a double layer of foil and leave for 24 hours.

Remove cake from the tin and wrap in double layer of plastic wrap and leave in a cool dark dry place until Christmas.