Lightly grease a 9 inches deep round cake tin, or 9 and 8 inches round cake tin with butter.
Dust some flour on the tin (If not using parchment paper)
If using parchment paper, put a circle of non-stick baking parchment paper in to the base of the tin and along the edges.
If using just 1 tin, make sure your parchment paper is almost 2.5 times in height along the edges as the batter is huge in quantity.
Preheat the oven to 140 Deg C.
Sieve in the flour, nutmeg, cinnamon, ginger in a bowl and keep it aside.
275 grams Whole Wheat flour, ½ teaspoon grated nutmeg, 1 teaspoon Powered cinnamon, ½ teaspoon dried Ginger
In a seperate bowl take in 1 tablespoon of flour mixture
Mix it with chopped almonds. This helps the almonds not getting sunk at the bottom. Keep it aside.
Add in 3-4 tablespoon of flour mixture to the soaked dryfruits.
Coat the dry fruits with the flour mixture. This helps in the nuts not getting sinked at the bottom.
In your stand mixer or your bowl, add in the softened butter.
400 gram softened butter
Beat it until light and fluffy (2-3 minutes)
Add in the sugar. Make sure it is lump free.
400 gram dark brown sugar/Muscovado Sugar
Beat it until well incorporated and the mixture is light and fluffy.
Add in the eggs one by one and beat the mixture until all the eggs are mixed thoroughly.
5 Medium eggs
Add in Treacle, orange and lemon zest, chopped almonds flour mixture and give it a nice mix.
1 tablespoon Black Treacle, Grated Zest of 1 Organic Lemon, Grated Zest of 1 Organic Orange, 70 grams ~ ½ Cup chopped almonds
Add in the sifted flour mixture and mix again.
Fold in the soaked fruits.
Be sure to reach out the bottom of the bowl at times flour remains below.
Spoon the mixture into prepared cake tin.
Spread out evenly with the back of a spoon.
Decorate the top with whole almonds and glazed cherries.
10-12 Few Almonds, Few Cherries
Cover the top of the cake with greaseproof paper and bake in preheated oven for 4-4.5 hours or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean.
Let the cake cool completely in the tin.
Once cooled, pierce the cake with a fine skewer or toothpick. Feed it with a tablespoon of brandy or orange juice.
Wrap the cake with a double layer of greaseproof paper and again in foil. Store it in a cool and dry place for up to 3 months, feeding at regular intervals.