Ingredients
13oz currants
7oz sultanas
3 ½ oz raisins
3 ½ oz glace cherries (halved)
3 ½ oz mixed peel
3 ½ oz mixed chopped nuts
2 tspns grated lemon rind
3 tbspns brandy
9oz plain flour
1 ¾ tspns mixed spice
2oz ground almonds
8oz soft brown sugar
8oz butter
1 ½ tbspns black treacle
5 eggs
Method
- Grease either an eight inch square or nine inch round tin and double line with grease proof paper. Tie a band of double brown paper around the outside of the tin so that it stands a couple of inches above the top of the tin.
- Put currants, sultanas and raisins in a large mixing bowl. Halve the cherries and add to the mixture with mixed peel, chopped nuts, finely grated lemon rind and brandy. Mix together until all the fruit is well mixed and coated in brandy. Cover and leave to soak overnight.
- Sift the flour and mixed spice into another mixing bowl. Add the ground almonds, sugar and butter. Measure the treacle carefully, levelling the spoon with a knife and making sure that there is none on the underside of the spoon. Add to the bowl with the eggs.
- Mix together with a wooden spoon and beat for two to three minutes by hand, or one to two minutes with a mixer until the mixture is smooth and glossy. Using a large metal spoon add the mixed fruit to the egg mixture and fold in until all the fruit is evenly distributed.
- Spoon the mixture into prepared tin. Press down well and smooth the top with the back of a metal spoon. Bake at 140°C, 275°F, gas mark one on the centre shelf. Test after three hours.
Cool cake in tin, then remove and wrap in grease proof paper and seal in foil. After two days, spoon over three tablespoons of brandy and repeat after another 10 days, each time re-wrap and reseal. |
