Pop the kettle on and carefully measure out the boiling water into a large bowl.

Place 4 Yorkshire tea bags into the mixing bowl and pour over the boiling water. Allow to steep for 5 minutes, stirring occasionally. Then discard the tea bags if you wish so or leave them in the bowl overnight with the dried fruits for a stronger flavour.

Add the dried fruits to the tea mixture and stir in the caster sugar, brown sugar, lemon zest and juices with the alcohol of choice. Cover with cling film and set aside to soak overnight if possible at room temperature.

When you are ready to bake your cake, butter and parchment line a 2lb loaf tin.

Preheat the oven to 160c / 140c fan / Gas Mark 3.

In a large mixing bowl, sift the flour, baking powder and mixed spices.

Drain the fruits from the overnight liquid and add the liquid to the bowl with the dry and then stir in the fruits; add the beaten egg. Combine the ingredients, but taking care not to overmix as the mixture will be fairly wet.

Spoon out the mixture into the prepared loaf tin. Bake your cake in the middle of the oven for around 1 hour and 30 minutes till well risen and firm, or until a skewer inserted in the middle of the cake comes out cleanly.

Allow to cool fully in the tin before carefully removing.

Serve up with lashings of best butter and a BIG slice of Yorkshire Wensleydale cheese and a brew of Yorkshire tea!