Grandma's Old Fashioned Fruit Cake

Begin by soaking the mixed dried fruits in the rum for at least 24 hours. This step intensifies their flavors and ensures they are well hydrates - you can even do it a few days ahead of time. Just store them in an airtight container to maintain their moistness.

Preheat your oven to 325°F (163°C). Prep your cake tin by lining it with baking parchment.

In a large bowl, combine the softened butter and brown sugar, blending until creamy. It's crucial to seamlessly integrate these two in order to create a smooth batter.

Fold the treacle/molasses into the butter and sugar mixture. Add the eggs, beating well after each addition. This is the foundation of your cake, it should be light and fluffy.

In a separate bowl, mix together flour, almond meal, baking powder, baking soda, spices, and salt.

Gradually add this dry mixture into the butter and sugar mixture. Don't rush this step; add a little bit at a time to avoid lumps.

Stir the soaked fruit (together with any remaining rum), chopped walnuts, and the zest & juice of one orange and lemon into the mixture. This all-in-one method gives the cake its rich fruity flavor and succulent texture.

Pour the batter into the prepared tin and bake for about 2 hours, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the tin before moving it to a wire rack.

When completely cool, wrap well with plastic wrap and let it mature for at least 2 days before serving. This maturing step enhances the rich flavors, allowing every slice to be a perfect symphony of taste.