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preheat the oven to 150c/130c fan oven. Grease and line an 8 inch cake pan.
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Cream the butter and sugar together, and then stir in the orange and lemon zest, eggs, treacle and almonds.
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Sieve in the flours and spices and mix everything together until blended. Finally stir in the soaked fruit and sherry.
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Spoon the mixture into the cake pan and smooth the top.
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Bake for two hours and then reduce the heat to 140c/120c fan oven for a further one and a quarter hours, or until a skewer inserted in the middle comes out clean.
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If at any point the cake seems to be getting too brown on top, cover the pan loosely with foil.
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When the cake is cold, wrap it well in greaseproof paper and store in an airtight container or tin.