Chop the peel; quarter the glacé cherries and blanch and chop the almonds. In a large bowl coat all the fruit and nuts with a tablespoon of the flour. Cream the butter and sugar until light and fluffy in a separate bowl, together with the grated orange and lemon rind, and the black treacle. Gradually add the beaten eggs, with a sprinkling of flour to stop the mixture curdling, beating with a wooden spoon. Then stir in the remaining flour sifted with the salt and spices, and enough of the alcohol or alcohol and milk to make a batter that will drop easily when shaken from the spoon. Lastly, lightly stir in the fruit.

Turn the batter into a 9 inch cake tin, well greased and lined with two thicknesses of greaseproof paper. Tie a band of brown paper round the outside of the tin for extra protection. Hollow out the centre of the batter quite deeply to ensure a flat top for icing. Cover the top of the tin with two thicknesses of greaseproof paper too to prevent it browning too fast.

Put into a very moderate over, Mark3, 325�F, and after 20 minutes reduce the heat to Mark 2, 300�F. Bake for a further 40 minutes, then reduce the heat to Mark 1, 275�F. The cake will need about 5 hours baking altogether. It is done when it stops �singing� and a warm skewer comes out cleanly. Let the cake cool for an hour before turning it out of the tin.

With Christmas coming, you might like to be reminded of the size of the cake tin you will need for different quantities of traditional cake mixture, and how long they will take to bake.

Approximately 2�lb cake mixture (3oz butter, 4oz sugar, 5oz flour, 4 eggs, about 1�lb fruit) � a round tin 7 inches across, 3 inches deep; 3� hours at Mark 2, 300�F.
Approximately 3�lb cake mixture (4oz butter, 6oz sugar, 7oz flour, 4 eggs, about 2lb fruit) � an 8 inch tin; 4 hours at Mark 2, 300�F.
Approximately 4�lb cake mixture (6oz butter, 8oz sugar, 10oz flour, 5 eggs, about 2�lb fruit) � a 9 inch tin; 4� hours at Mark 2, 300�F.
Approximately 5�lb cake mixture (8oz butter, 10oz sugar, 12oz flour, 6 eggs, about 3�lb fruit) � a 10 inch tin; 4� hours at Mark 2, 300�F.
Approximately 7�lb cake mixture (10oz butter, 12oz sugar, 14oz flour, 8 eggs, about 4lb fruit) � a tin 11 inches across, 3� inches deep; 4� hours at Mark 2, 300�F.
Approximately 8�lb cake mixture (14oz butter, 16oz sugar, 18oz flour, 10 eggs, about 5lb fruit) � a tin 12 inches across, 3� inches deep; 5 hours at Mark 2, 300�F.