Eurasian Fruit Cake (Brandy Christmas Fruit Cake)

Instructions

1. A day ahead, combine the raisins, sultanas, currants, pitted dates, glacé cherries, mixed candied peel and candied winter melon in a bowl, pour over the 150 ml brandy, stir, cover and leave at room temperature for at least 24 hours (up to 1 week), stirring once or twice.
2. Heat the oven to 300°F (150°C) with a rack in the lower middle. Grease the 8-inch (20 cm) round pan and line the base and sides with a double layer of parchment that rises 2 inches (5 cm) above the rim; wrap the outside of the pan with a double band of brown paper tied with string.
3. Sift the all-purpose flour with the ground cinnamon, ground nutmeg, ground cloves and salt. Toss 2 tablespoons of this spiced flour with the soaked fruit (and any unabsorbed brandy) and the chopped blanched almonds.
4. Beat the butter, dark brown sugar, black treacle and orange zest until lighter in color and fluffy, about 4 minutes. Add the beaten eggs a little at a time, beating well after each addition and adding a spoonful of the spiced flour if the mixture starts to curdle.
5. Fold in the remaining spiced flour, then the fruit and almond mixture, until evenly combined. Spoon into the pan, level the top and make a slight hollow in the center so the cake bakes flat.
6. Bake until dark golden brown, firm to the touch and a skewer in the center comes out clean, 2 1/2 to 3 hours; after 1 1/2 hours lay a sheet of parchment loosely over the top to stop the surface from scorching.
7. Let the cake cool completely in the pan, about 3 hours. Poke holes all over the top with a skewer and spoon over 2 tablespoons (30 ml) of the remaining brandy.
8. Remove from the pan, keep the parchment on, and wrap in fresh parchment and foil. The cake can be sliced the next day, but for the best flavor mature it in a cool place for 1 to 3 weeks, unwrapping and brushing with the last 30 ml brandy after the first week (or brush it on before slicing if serving sooner). Slice thinly.