1-Soak the sultanas, raisins, chopped dark glacé cherries, chopped crystallised ginger, and 4 tbsp dark rum together for a few hours or preferably overnight to enhance the taste.

2-Preheat the oven to 180°C (fan 160°C/gas mark 4). Butter and line the base of a deep 20cm round cake tin with baking paper to avoid sticking.

3-Using electric beaters, cream together the 200g softened butter, 200g light muscovado sugar, 3 beaten eggs, 1 tbsp black treacle, 220g self-raising flour, 2 tsp mixed spice, 1 tsp ground ginger, and 1 tsp baking powder until the mixture thickens.

4-Gently fold in the 2 small peeled and grated apples along with the soaked fruits and their liquid using a large metal spoon for even distribution.

5-Pour the batter into the prepared tin, smooth the top, and bake for about 1 hour and 15 minutes until it’s golden, springy, and pulling away from the sides. Use a skewer to check it should come out clean.

6-Cool the cake fully, then wrap it in baking paper and store in an airtight container. It stays fresh for up to a week before adding icing, or freeze and defrost overnight at room temperature.

7-For the almond buttercream, beat the 185g salted butter at room temperature, then gradually mix in 300g icing sugar and 1 tsp almond extract with electric beaters until fluffy. Spread it over the cooled cake using a spatula.