Step 1

Grease a deep 23 cm round cake tin, line base and sides with 3 layers of baking paper to 5 cm above edge of tin.

Step 2

In a large saucepan, place butter, fruit, sugar, brandy and water.

Step 3

Bring to boil, stirring, then simmer covered for 10 minutes.

Step 4

Stir in soda, cover and allow to cool.

Step 5

Stir rinds, treacle, eggs and flours into cooled mixture. Spread evenly into prepared tin.

Step 6

Decorate with the cherries and almonds.

Step 7

Bake at 140C for about 2¾ hours, checking after 2 hours.

Step 8

Cover hot cake tightly with foil, cool in tin.