You will need:

8” round or 8” square cake tin

Greaseproof paper to line your tin at least 4 layers

Greaseproof paper to wrap up your cake once cooked

Cook on: Gas mark 1/140C/275F

If you have an allergy or simply don’t like some of the ingredients above then replace the quantity like for like with another ingredient such as almonds or cherries for dried fruit or flour with gluten free flour etc.

Method:

24 hrs before

Make Wrexham Tea let it go cold

Put all the dried fruit/cherries/mixed peel/chopped almonds into a large mixing bowl and pour the cold tea, rum/whisky/port or brandy of your choice over dried fruit etc leave for 24 hrs for the liquid to absorb into the fruit.

Sieve together flour and spices; beat together butter and sugar until smooth; add 1 egg at a time and beat into mixture; if the mixture starts to separate add 1 tblsp of sieved flour and spices then continue adding your eggs; add flour and spices to mixture beat until smooth; add ground almonds, orange/lemon peel, orange juice and black treacle beat until mixed thoroughly; stir the fruit mixture thoroughly then add to your wet mixture above; stir until all the fruit is covered; pour into your lined tins and place into a pre-heated oven to cook.

To check if your cake is cooked place a skewer into the cake, if there is no mixture on the skewer your cake is cooked. Leave your cake in it’s tin until the cake is cold or preferably until the next day. Remove from the tin and wrap in fresh greaseproof paper.

Your cake will taste better the longer you leave it, about 3- 4 months to mature. Once every other week feed your cake with 2 fl oz rum/whisky/port or brandy of your choice by poking a skewer into several places over your cake then drip your chosen alcohol into the holes, be careful not saturate with alcohol. Keep in a cool dry place.