Traditional Rich Fruit Cake

I think it is essential to start with a really good, moist fruit cake for a celebration cake. In my recipe I have included dried dates, prunes and apricots alongside the more commonly used currants, raisins and sultanas: the flavour is more pronounced and a little less sweet. The molasses adds a rich treacle flavour.

This cake improves with keeping: ideally the baked cake should be matured for eight weeks before the event to improve the flavours, and it will keep for up to nine mont