In a large bowl, sift together all the dry ingredients.
In another bowl, mix the peel, fruits, cherries, chopped almonds and lemon and orange rind.
Whisk the eggs, milk and whisky together.
Cream the butter, sugar and black treacle until soft.
Add the egg mixture to the flour mixture and then this to the butter mixture.
Stir in the fruit mixture.
Pour the batter in a 20 cm diameter lined baking pan.
Bake on a previously pre-heated oven at 170°C for 2 hours, first 1.5 hours, covered with greaseproof paper then split the almonds in concentric circles on top and bake uncovered
at 150° for the remaining time.
5/10 minutes before the baking is finished, brush the top with the milk and sugar mixture to create a dry glaze.
Let it cool down for around 15 minutes before removing from the baking pan.