Weigh out the fruit, butter, sugar, orange zest and juice, vanilla and black treacle in a saucepan and heat gently until all melted. Transfer to another bowl to help cool down and cool for 15 minutes.
In a separate bowl, weigh out the remaining ingredients… Flour, baking powder and the spices. Add this into the butter mixture along with the eggs and mix well until combined. Pour in the brandy and stir through.
Line your cake tin on the base and up the sides. I like to take my tin liner higher than the cake tin if using a tin shallower than 3 inches.
Add in your batter. Pop into a preheated fan oven at 130 for approximately 2 hours – 3 hours. It is cooked when a skewer comes out clean. (This recipe takes 2 hours 20 minutes in my oven)
Once baked poke holes in the cake and pour over 30-40mls of brandy and leave to soak in. Leave to cool then take out the tin. Add a disc of marzipan and sugarpaste on the top. Finish off with fresh rosemary, sliced orange and cinnamon sticks for a rustic but contemporary finish.