Place the currants, sultanas and raisins in a bowl. Heat the wine or sherry until it just starts to bubble around the edge of the pan, then pour over the fruit. Cover and allow to stand overnight.
Grease and line a 23cm round or a 20cm square deep cake tin. Preheat the oven to 160°C/150°fan/gas mark 3.
Beat the butter and sugar together until pale and fluffy Make sure you beat out any lumps in the sugar. Gradually beat in the eggs, beating well after each addition. Next beat in the treacle.
Sift the flour and mixed spice into the bowl and fold in.
Add the soaked fruit, almonds, cherries, peel and lemon or orange zest and mix well.
Spoon into the prepared tin and level the top, then make a slight dip in the middle.
Bake for 1 hour, then reduce the oven temperature to 140°C/130°C fan/gas mark 1 and cook for a further 1-2 hours or until a skewer inserted into the centre comes out clean.
Cooking times will vary from oven to oven. To check if the cake is cooked insert a skwer into the centre of the cake. If it comes out clean it is cooked. If the cake begins to brown too much on top before the centre is cooked cpver with a disc of parchment or foil.Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only.