Rich fruit cake
Put the sultanas, raisins, currants and cherries in a bowl with the 250ml/9fl oz brandy, and soak overnight.
Preheat the oven to 150°C/300°F/Gas mark 2. Lightly grease and line a deep 23cm/9in round cake tin.
Using an electric mixer, beat the butter and sugar in a large bowl until just combined. Beat in the jam, treacle and lemon zest. Add the eggs, one at a time, beating after each addition.
Stir the fruit, flour and spices alternately into the mixture, mixing until the ingredients are combined.
Spoon the mixture into the tin, and smooth the surface. Tap the tin on the bench to remove any air bubbles. and level the surface with wet hands.
Bake for 3–3 1⁄4 hours. Brush the surface with the extra tablespoon of brandy. Cover the top of the cake with baking parchment, and wrap in a tea towel. Allow to cool completely before turning out of the tin.
To store, wrap the cake in a double thickness of greaseproof paper, and keep in an airtight tin. Leave to ‘mature’ for a few days before eating.