About this recipe:This cake is a rich, moist fruit cake, perfect at Christmas. Try icing with marzipan for a more festive touch. Ideally, make this cake in November to let the flavours mellow before Christmas.
Combine cherries, mixed peel, sultanas, currants, dates and almonds in a large bowl. Add brandy, toss and stand overnight. Stir flour into soaked fruit.
Preheat oven to 140 C. Grease a 20cm round cake pan and line with two layers baking paper. Mix together extra flour, bicarbonate of soda, spices and salt in a small bowl.
Beat butter in a bowl with an electric mixer until light and creamy. Gradually beat in brown sugar and eggs. Mix together treacle and apple juice. Beat into butter mixture alternately with flour mixture. Fold in floured fruit. Spread mixture into prepared cake pan.
Bake for 3 to 3½ hours, or until a skewer inserted into the centre of cake comes out clean. Cool cake in pan then remove and wrap in baking paper and then foil. Store in a cool place.