Add the butter into a pot and melt it.
Once is melted, add the raisins, dates, sugar, boiling water and bicarb.
Bring it to the boil and simmer for 20 minutes.
After 20 minutes, cover the pot and let it rest overnight.
The next day, add the previous mix into a big bowl.
Pour the brandy a little bit by little bit and keep mixing.
Mix in another bowl half of the flour with the specias.
Add it to the previous mix.
Break the eggs into a bowl and whisk them.
Add the eggs into the big bowl and mix it slowly until everything is incorporated.
Mix the rest of the flour with the salt.
Add it into the big bowl and Mix until is all combine.
Mix the cherries with the bicarb.
Add it into the big bowl.
Once your mix in ready. Weigh it and divide it into 2 big mould and 2 small moulds.
Pre-heat the oven at 120°C.
Bake the cakes at 120°C, the small ones for 45 minutes and the big ones for 2 hours.
Take them out of the oven, when they are ready and let them cool down.