Preheat oven to 150°C
Prepare 8" round cake tin and baking sheet. Lightly grease an 8" round cake tin, then line it with a double layer of greaseproof paper, then wrap the outside of the tin in brown paper cut 1 inch higher than the depth of the tin and enough to wrap round it twice. Then tie string round it.The put a double thickness of brown paper or newspaper on the base of a baking tray for the tin to sit on in the oven.
Put raising, currants, candied peel, glace cherries ginger and almonds in a large bowl. Add 2 tablespoons of the flour and stir well.
Leave to one side.
Put remaining flour, salt, nutmeg, allspice and cinnamon into another bowl and set aside
In a large mixing bowl beat non dairy spread and sugar together with a wooden spoon until smooth and creamy.
Pour in half the beaten eggs and stir well to mix.
Pour in the remaining eggs and stir until the ingredients are blended
Stir in the treacle until the mixture is an even brown colour
Gradually add the flour and spice mixture, folding it in with a wooden spoon or spatula
When all the ingredients are well combined, add the fruit mixture, a little at a time, stirring to make sure none of the flour can be seen.
Pour in the Cherry Brandy and mix in
Spoon the mixture in to the prepared cake tin, smoothing it down with a spatula.
Make a slight hollow in the centre, so the cake becomes flatter when it rises and cooks
Place the tin on a lined baking sheet and put it in the oven on the shelf just below centre.
Bake for 2 ½ hours
After ½ hour lower the temperature to 140°C and bake for another 1 ½ hours
To test if the cake is cooked, insert a skewer into the middle. If done it will come out clean
When the cake is cooked, leave in the tin for 1 hour or so.
Turn out on to a wire rack and when it is almost cold remove the paper
Leave for at least 12 hours before wrapping it in foil to store until ready to ice