Day 1 Place your currants, sultanas and raisins in a large bowl - add 3 tablespoons Brandy and stir, cover and leave overnight - give it a quick stir occasionally when you walk past

Day 2 Preheat oven 140C/275F/Gas 1

Grease and line a 23cm (9in) round tin or 20cm (8in) square cake tin - line with double paper (it's in the oven a long time)

Line the outside with several layers of brown paper, coming at least 5cm above the tin, secure with string

Next sift together the flour and spices

In a large bowl cream the butter and sugar until light and fluffy

One by one add the eggs and beat well, adding the occasional spoon of the flour,  to ensure it doesn't curdle

Then add all the remaining ingredients - stir well -  you will end up with a big fruity cake mix and it will be quite firm

Tip into the prepared tin and smooth the top

Bake in the pre-heated oven for 4-4.5 hours in the centre of the oven (if it starts to brown pop a double piece of greaseproof on top)

Your cake should be golden brown and firm to touch. Remove from the oven and leave to cool in the tin

Once cooled tip out and remove paper - prick all over with a skewer and pour over the remaining tablespoon of brandy

Then wrap in greaseproof and place in an airtight container for about a month.

Once or twice feed it with a little brandy :-) - YES DO IT!

Near christmas cover the cake with marzipan and icing and tuck in