Line your cake tin with greaseproof paper.

Warm the sugar, water, olive oil spread, and treacle in a pan. Make sure you take the pan off the heat before the fat melts away. 

Add the fruit and leave to cool.

Carefully test the temperature of the mixture. It should be warm.

Sieve the flour, salt and mixed spice.

Add the liquid to the flour and beat the mixture to remove lumps.

Pour the mixture into your lined tin.

Put in the oven to bake at Gas Mark 1, 120 degrees fan and 140 degrees electric. 

The steam must escape slowly before the top of the cake seals off, or the cake will end up soggy. Leave in for as long as 2 ¾ – 3 hours.

Remember to avoid opening the door, or it will flop. When the cake is cooked, it will be silent – an uncooked cake will still make a slight sound.

When you are 95% sure the cake is done, test with a skewer. If it comes out clean, the cake is cooked.

Leave to cool in tin overnight – never remove a hot fruit cake too soon, it will split.

Next day remove paper and surplus crumbs.

Decorate to please.