In a medium-sized bowl, toss together all your dried fruits, the orange and lemon zest, and your chosen spirit (rum works beautifully). Give everything a good mix, cover the bowl, and let it soak for at least 12 hours or overnight. Stir it once in a while so the flavours blend nicely.

Set your oven to 325°F (160°C). Grease a 9-inch cake pan and line it with parchment paper. To avoid over-browning, wrap the outside of the pan with a double layer of aluminium foil it makes a big difference.

In a large mixing bowl, beat the softened butter and light brown sugar until light and fluffy. Add the molasses or treacle and mix until fully combined. This gives the cake that rich, deep flavor.

Beat in the eggs one at a time, making sure each is fully blended before adding the next. Stir in allspice, cloves, cinnamon, nutmeg, and a pinch of salt until the batter is smooth and aromatic.

In another bowl, whisk together the flour, baking powder, and almond meal (if you’re using it). Gently fold these dry ingredients into the wet mixture until just combined don’t over mix, or the cake will be dense.

Drain the soaked fruits slightly, keeping a little of the soaking liquid aside. Fold the fruits and chopped nuts gently into the batter so they’re evenly distributed.

Pour the batter into your prepared pan and smooth the top. Bake for 2 to 2¼ hours. Check after 2 hours if the top is getting too dark, cover it loosely with foil. A skewer inserted in the center should come out clean when the cake is done.

Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack. If you want, “feed” the cake by brushing 2–4 tablespoons of rum or brandy over the top every few days for richer flavor. Wrap it in parchment paper and a loose layer of foil this cake actually gets better after 1–2 weeks.