|¾ lb (340g)||butter|
|¾ lb (340g)||brown sugar|
|1 lb (450g)||flour|
|1 lb (450g)||sultanas|
|1 lb (45og)||currants|
|¼ lb (110g)||raisins|
|6 oz. (170g)||citrus peel|
|2 oz. (60g)||glacé cherries (sliced)|
|¼ lb (110g)||chopped almonds|
|½ teaspoon||mixed spice|
|2 tablespoons||dark treacle|
Beat the butter and sugar to a cream, add each egg separately and beat until the mixture is stiff and uniform.
Combine the fruit and almonds in a large bowl and add the egg mixture. Mix well.
Combine brandy and treacle in a separate bowl.
Combine the flour, salt and spice in a third bowl.
Alternating, add some of the flour mixture and some of the brandy mixture to the fruit until all is well combined.
Grease a 9-inch (23 cm) square tin and line it with heavy aluminium foil.
Pour in the cake mixture and cover with aluminium foil.
Bake at 150 oC for 1 hour and then turn down to 130 oC for 2 ½ – 3 hours.
N.B. Do not open the oven until at least 3 ½ hours have passed.
Ice using a thin layer of apricot jam, marzipan and rolled fondant icing, available in supermarkets and speciality stores in a variety of colours. •