First thing in the morning (or last thing at night) put mixed fruit, fruit zests, fruit juice and cherries in a large bowl and add the cointreau or other liquid, stir and cover with a plate then leave until the evening, the next morning – or several days if you are busy.

When you are ready to mix – cream together the butter and brown sugar until pale, light and fluffy.

Add the syrup or treacle and continue to mix. Gradually incorporate the beaten egg a little at a time along with a teaspoon of flour. This helps to prevent the mixture from curdling. When all the egg has been incorporated gently fold in the rest of the flour which has been sifted together with the spices.

Finally, fold in the soaked fruits.

Transfer the mix to the prepared tin and bake for 10 hours.

Leave it to go completely cold before carefully removing from the tin. I leave the baking paper on the cake then wrap it in foil and place in a tin in a cool place.

To bake in a slow cooker : Switch on the slow cooker to High to preheat at the time you start to mix the cake. Transfer the batter filled tin into the cooker, cover and cook for 9-10 hours. Test with a temperature probe to ensure the cake has baked to a temperature between 92 and 94 degrees celsius. Remove from the cooker, leave the cake to cool completely in the tin before removing and storing in a tin, wrapped in further paper or foil until Christmas.