place all the dried fruit, including the cherries, into a large mixing bowl, pour over the brandy and stir in the orange zest. Cover with clingfilm and leave to soak for three days, stirring daily.
Grease and line a 23cm/9in deep, round tin with a double layer of greased greaseproof paper. Preheat the oven to 140C/120C Fan/Gas 1.
Measure the butter, sugar, eggs and treacle into a very large bowl and beat well (preferably with an electric free-standing mixer). Add the flour and ground spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.
Bake in the centre of the preheated oven for about 4-4½ hours, or until the cake feels firm to the touch and is a rich golden brown. Check after two hours, and if the cake is a perfect colour, cover with foil. A skewer inserted into the centre of the cake should come out clean. Leave the cake to cool in the tin.
When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to three months, feeding at intervals with more brandy. (Don’t remove the lining paper when storing as this helps to keep the cake moist.)
The week before you want to serve, begin covering the cake.