1. Line a 25cm cake tin with 2 layers of Glad Bake. Pre-heat oven to 130deg.C.

2. Sift flour and spice and divide mixture into two lots. Place fruit and almonds into a mixing bowl and add 1 portion of flour; mix well.

3. In another mixing bowl cream the butter and sugar until light and fluffy. Add syrup and egg yolks, one at a time, beating well after each addition. Add melted chocolate and remaining flour.

4. Fold fruit mixture into creamed mixture. Dissolve the bi-carbonate of soda in the hot water and add with the brandy. Beat egg whites until stiff and fold through.

5. Spoon mixture into prepared tin, smoothing the top surface. Bake for 2-3 hours, or until the cake is cooked when tested with a wooden skewer. Remove from oven and brush with brandy immediately, then cover with a double layer of aluminium foil and leave to cool completely. Store according to instructions in Fruit Cake Notes.

Fruit Cake Notes

1. Choose good quality dried fruit and nuts - check that nuts are fresh without the taint of rancidity. For a fine texture in the cake, cut all fruit to the size of a sultana. Any combination of fruit can be used - it must be equal weight to that used in the recipe. Make sure the flavours are complimentary. Soak fruit, if necessary, at least overnight. Cover fruit while soaking to prevent evaporation of liquid.

2. Lining the tin - use brown paper, greaseproof paper or Glad Bake. It is best to use 2 layers.

3. Butter - use unsalted butter.

4. Eggs - large hen's eggs or duck's eggs can be used. 60g. Hen's eggs are used in these recipes, so if using duck's eggs, weigh them in their shell for the equivalent weight to hen's eggs.

5. Sugar - when white sugar is required, use caster sugar. For a darker colour, use brown or black sugar, golden syrup or treacle. Artificial dark colour can be added with Parisien essence but it has no flavour.

6. Alcohol - Medium sherry, dark rum, whisky, brandy or orange-flavoured liqueur (Cointreau or Grand Marnier) are the usual flavours for fruit cakes. Brush 1-2 tablespoons over the cake immediately it is removed from the oven. Then cover the cake firmly with a double layer of aluminium foil while the cake is still hot and leave aside until completely cold.

7. Tapping - After putting mixture in the tin and smoothing the surface, drop the tin 3 times to remove air bubbles.

8. Cooking - Times are difficult to estimate because we all use different ovens. If the cake is becoming too dark, lower the temperature and cover with some brown paper. If using a convection oven, use low fan speed or no fan. Fruit cakes are best cooked slowly on low temperature.

9. Storage - When the cake is completely cold, remove from the tin but leave the Glad Bake intact and wrap in a double layer of plastic wrap. Do not leave foil in contact with the cake as the alcohol will pit the foil. Then wrap the cake in an old clean towel and store in a cool, dark, dry place in the pantry. Once the cake has been cut, store in a well-sealed container. Do not store in the refrigerator - this may cause the sugars to crystallize.

Per serving: 8298 Calories (kcal); 289g Total Fat; (30% calories from fat); 133g Protein; 1348g Carbohydrate; 1669mg Cholesterol; 574mg Sodium Food Exchanges: 26 Grain(Starch); 6 Lean Meat; 0 Vegetable; 44 1/2 Fruit; 52 1/2 Fat; 18 1/2 Other Carbohydrates