Cut a long piece of baking paper (at least enough to go around the tin once) that is about 12-14in/30-35cm wide. Fold it in half and secure it inside the tin to form a cylinder of paper.

(It should adhere to the buttered sides of the tin.)  Cut a second piece that goes twice around the outside of the tin and secure by tying in place with a piece of string.

Preheat the oven to 140C/275F/gas mark 1. Put 1lb2oz/500g unsalted butter and 1lb 2oz/500g soft light brown sugar in a large mixing bowl – a table top electric mixer, such as a Kitchen Aid, will help – and mix until pale. Have ready 14oz/400g sifted plain flour and 3½oz/100g ground almonds. With the 'K' beater still running, add 8 eggs, one at a time, adding a dessertspoonful of the flour after every two eggs.

Fold in the flour and almonds with 2 tsp ground allspice and 2 tsp ground mixed spice. Then stir in 3½oz/100g grated fresh pumpkin or squash with 2 tbsp black treacle and 5 tbsp whisky, followed by the zest and juice of 1 orange.

Finally, mix in the ground almonds (or unsalted, shelled pistachios), 7oz/200g currants, 7oz/200g sun-dried mini bananas (chopped), 7oz/200g sultanas, 7oz/200g chopped dried Smyrna figs, 10½oz/300g raisins, 3½oz/100g dried blueberries, 7oz/200g ready-to-eat prunes (chopped) and 7oz/200g ready-to-eat dried apricots (chopped).

Pour into the tin, to about 1 inch above the rim. The strong layers of paper will allow you to do this without it overflowing. It will rise as it cooks, too, so you will have a tall cake. (You will probably have some leftover mix, so make a few buns in a buttered bun tray. The scent of the cake cooking will make you hungry and these can be eaten immediately, unlike the cake.)

Bake for about 5-6 hours. Test to see if it is done by inserting a skewer. If it comes out clean, it is ready. Cool in the tin for about 45 mins then remove and allow to cool completely before wrapping and storing.