Instructions. To make the cake; preheat the oven to 150ºC/300ºF/Gas Mark 2. Grease and line a 23 cm (9 inch) round or 20.5 cm (8 inch) square tin with parchment paper. Whisk or sift together flour, spice and ground almonds (almond meal). Beat eggs with milk (and brandy, if using).. Protect a large cake by fastening a band of doubled brown paper round the tin 5-7.5 cm (2-3 inches) higher than the tin. Stand the tin on a thick layer of brown paper or a newspaper. Cover the cake with paper or foil after 2 hours, or if browning too quickly. Bake in a low oven 150oC, 300oF, Gas Mark 2.
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Sieve the flour and almonds in another bowl. 3. Cream margarine and sugar, stir in flour mixture a little at a time, alternating with egg mixture, the clove water and the dissolved treacle. 4. Add fruit and mix thoroughly. 5. Place in greased and lined tin and bake in a moderate oven, 170C/gas mark 3/150 Fan for around 50 minutes, until skewer.. Preheat the oven to 300°F. Take a round baking tin and grease it with butter or parchment paper. Wrap 2 layers of paper around the outside of the cake tin, about 5cm higher than the top of the tin. Hold in place with butcher’s string. Add the cake batter into the dough and bake for 3 to 4 hours.
