1-Soaking the Fruits: First, soak 125 g raisins, 125 g sultanas, 125 g currants, 100 g dried cranberries, 100 g mixed candied peel, and 85 g halved glace cherries in 100 ml rum or brandy. Do this for at least overnight, up to a week, to make the fruit plump and flavorful. If you prefer an alcohol-free version, use orange juice instead and plan to bake sooner.

2-Prepping the Batter: Preheat your oven to 140°C (275°F) and grease a deep 20 cm round cake tin lined with double parchment paper. In a bowl, whisk 175 g softened vegan block butter or margarine with 125 g dark brown soft sugar, 50 g light brown soft sugar, 30 g treacle or molasses, and the finely grated zest of one large orange and one large lemon until fluffy. For more details on plant-based baking, check out our baking substitutions guide.

3-Mixing and Baking: Sift together 350 g plain all-purpose flour, 40 g ground almonds, ¾ teaspoon bicarbonate of soda, 1 teaspoon mixed spice, ½ teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Add this to the butter mixture along with 120 ml unsweetened soy milk and 2 tablespoons lemon juice or vinegar, stirring just until combined. Fold in the soaked fruit with their liquid and 60 g chopped almonds, then transfer the thick batter to the cake tin and level the surface.

4-Mixing and Baking: Bake for 2 to 3½ hours until a skewer comes out clean. Let it cool completely, brush with extra rum or brandy, wrap in parchment and foil, and store in an airtight container. Preparation time is about 20 minutes for mixing, 2 to 3 hours for baking, and 12 or more hours for soaking, totaling around 3 hours and 20 minutes or more.