Preheat oven to 300F, 150C, Gas Scrape 2. Grease and line an 8 edge (200mm)
square cake tin with a double layer of greaseproof wallpaper. Cream the butter
and sugar unitedly. Stir in the treacle. Beat in the eggs one at a time,
adding a spoonful of the flour and spice mixture with each one. Mix in the
remaining flour mixture followed by the amygdalae, dates, sultanas and rum.
Spoon into the cake tin and hollow out the centre of the mixture slimly.
Cook for roughly 2 hours or until the cake is risen and firm to
hint. The cake may be stored for up to 2 weeks in an gas-tight container.