1-Start by soaking 100g sultanas, 100g raisins, 50g chopped dark glacé cherries, and 50g chopped crystallised ginger in 4 tablespoons of dark rum for at least a couple of hours or overnight to enhance the flavor. This step is crucial as it infuses the fruits with a rich, moist quality that makes the cake stand out. Once soaked, preheat your oven to 180°C (fan 160°C, gas mark 4) and grease and line a deep, round 20cm cake tin. For more tips on soaking fruits, check out our guide on essential ingredients for flavorful bakes on our site.

2-Next, beat together 200g softened butter, 200g light muscovado sugar, 3 beaten eggs, 1 tablespoon black treacle, 220g self-raising flour, 2 teaspoons mixed spice, 1 teaspoon ground ginger, and 1 teaspoon baking powder until the mixture is thick and smooth. Gently fold in the 2 small peeled and grated apples, along with the soaked dried fruit and its liquid, to keep the texture light and even. Transfer the batter into the prepared tin, level the surface, and bake for 1 hour and 15 minutes until the cake is dark golden, springy, and pulls away from the sides. If you enjoy grilling as much as baking, you might like our grilling techniques for outdoor cooks, which shares similar prep ideas.

3-After baking, check if it’s done by inserting a skewer that comes out clean, then let the cake cool in the tin. Once cooled, wrap it in baking paper and store it airtight; it lasts up to one week or can be frozen for later. To finish, prepare the almond buttercream by beating 185g salted butter at room temperature with 300g icing sugar and 1 teaspoon almond extract until fluffy, then spread it evenly over the cooled cake. This recipe serves 10 and delivers about 706 kcal per serving, with 33.7g fat, 20.6g saturated fat, 91g carbohydrates, 69.9g sugars, 1.8g fiber, 5.2g protein, and 1.1g salt.