Pre-heat oven to 170ºC/325ºF/Gas Mark 3 or 150ºC for a fan assisted oven. Grease and line a 20cm (8inch) round, deep cake tin with baking parchment.

Put the dates in a saucepan with the orange juice. Bring to the boil, cover and simmer for 10 mins, stiring occasionally, until softened. Leave to cool, then blend in a food processor until smooth.

Beat in a few drops of Vanilla and Almond Extract, the eggs and treacle. Mix the flour, baking powder, spice and dried fruit together in a bowl. Gradually work the date mixture into the dry ingredients and transfer to the prepared tin.

Smooth the top and bake for 1 hour until firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tin.

Wrap in foil and store for 24 hours before serving.

If decorating, brush with apricot glaze. Place the Ready Rolled Icing over the cake and gently trim the edge. Decorate with sprinkles of your choice.