Fruit And Nut Cake

Baking This Cake Is Fairly Easy But Time Consuming As It Needs A Slow Baking At A Low Temperature To Gets Cooked Throughout. So Very Important Is To Prepare The Pan. What I Do Is, I Use A 9 Inch Round Cake Tin Grease It Well With Oil Or Nonstick Spray And Then Line It With Three Layers Of Parchment Paper Inside As And Layer The Outside With Double Sheet Of Newspaper Or Brown Paper Whatever Is Available. Also, On The Baking Rack Place A Double Sheet Of Paper And The Place The Tin On It. This Step Of Layering The Tin On All Sides I Side Out Is Very Important As It Helps To Keep The Cake Moist In The Slow Baking Process And Prevents The Sides From Burning. So First Prepare Your Tin And The Get On To The Cake. I Baked One On The 1st Of December As Well Which Is Sliced To Show You All. The One I'll Bake Today Will Be Covered And Kept For Maturing. I Would Suggest To Give The Cake A Few Days To Mature Before You Slice It, That Really Enhances The Flavor. So Once It's Baked, Let It Cool Completely And Then Brush It With Alcohol(Optional), I Don't Do It. I Just Wrap The Cake Well In Parchment Paper And Keep In A Container In A Cool And Dry Place Away From Sunlight. A Few More Things.. Traditionally Treacle Is Used To Give The Cake The Dark Color. But You Can Replace It With Honey And Cocoa Powder For The Color. I Didn't Find Any Difference In Taste In Both Of Them. Secondly, I Bake At 150 But If You Think Your Oven Is Too Hot Lower The Temperature To 140. Thirdly, Always Use Freshly Ground Spices That Makes A Huge Difference. Now Let's Get To The Recipe..