Half an hour before you begin making the cake, dice the figs and apricots into small pieces and add to small bowl with the rest of the drief fruit and cover with the brandy.

After 30 minutes of soaking the fruit, in a separate bowl beat the butter and sugar until creamy. Slowly add the eggs to the mixture one at a time ensuring they are fully combined before adding the next one.

Next, fold in the flour, ground almonds, nuts and spices.

Once a cake batter has formed, stir through the treacle, dried fruit and brandy.

Place to one side to let the flavours mellow while your prepare the cake tin.

To prepare the tin, line a 9” x 3 ½ spring form pan with grease proof paper.

Pour the batter into the tin and use a spatula to make sure it is level.

Bake for 4hrs on Gas Mark 1.

Once the cake is cooked though (you can use a skewer to test) leave the cake to cool in the tin.

Finally, transfer the cool cake on to your cake board.

Mix a 3 tbsp of apricot jam with an extra splash or two of brandy and mix until combined.

Using a pastry brush gently cover the outside of the cake with the glaze.