Add all the fruit and nuts to a large bowl and soak in the brandy for a couple of hours.
Prepare the cake tin, I use a Silverwood Multisize Tin, this cake mixture makes an 8inch/20cm square cake, ensure that you have double, if not treble lined the tin (my mum always wraps newspaper around her round Christmas Cakes) the idea is to insulate as much as possible to reduce risk of the cake mixture catching and burning.
Preheat oven to 150C/300F/Gas 2.
In a mixer, cream the butter, sugar, treacle until paler in colour, then add the eggs one at a time, or else it will curdle. If it does start to curdle add a couple of spoons of flour to bring it back.
Sift in the flour and spices, continue to beat until light and fluffy then add the fruit - this is when you need strong arms!
Spoon the thick mixture into the prepared tin and smooth the top down, add another square of greaseproof to the top of the cake to prevent it from burning.
Cook on the bottom shelf of the oven for 4 and a half hours.
Remove from oven when inserted skewer comes out clean, allow to cool slightly and pour over a good slug of brandy.
Allow to cool completely and, still in the greaseproof paper, wrap in a second coat of tin foil.
Once a week has passed, open up wrapping and feed cake with more brandy, re-wrapping afterwards.