Instructions: You will need a 25.5cm round cake tin greased and lined with double greaseproof paper and also a double thickness of brown paper tied round the outside of the tin.

The night before you make the cake assemble the fruit mixture in a bowl sprinkle the Drambuie over and mix well.

Then cover the whole lot and leave to soak overnight.

Next day pre heat oven to gas mark 1 275F 140 C. In your largest mixing bowl begin the cake by creaming the butter and sugar together until pale light and fluffy.

Then beat in the eggs a little at a time (about a dessertspoon) until completely incorporated.

Then mix in the black treacle.

Next fold in the flour bran and spices and after that the fruit mixture and nuts.

Finally fold in 3 more tablespoons of Drambuie and then spoon the mixture into the prepared tin.

Level the surface and place a double square of greaseproof paper with a small hole in the centre (about the size of a 5p piece) over the cake and bake it in the oven on a low shelf for 4 1/4 hours.

Allow to cool before taking it out of the tin.

It keeps very well in an airtight tin and tastes better if its kept a few days.

Makes 20 to 24 slices

This is a very dark rich moist fruit cake that would be a good choice for Christmas or some other celebration.

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