Ingredients

• 400 g plain flour
• 5 ml ground mixed spice
• 5 ml cinnamon
• 1/4 teaspoon lemon, rind of, grated
• 350 g butter
• 6 eggs, beaten
• 100 g currants
• 225 g sultanas
• 225 g seedless raisins
• 175 g glace cherries, washed and quartered
• 100 g almonds, SLICED
• 100 g mixed peel, CHOPPED
• 6 tablespoons brandy
• 30 ml black treacle
• 125 g walnuts
• 150 g soft brown sugar
• 150 g muscovado sugar
• 50 g almonds, GROUND
• to taste almond paste, to finish
• to taste royal icing, to finish

Instructions

1. Grease a 8 inch square cake tin; line it with greased greaseproof paper. Tie double brown paper round the outside.

2. Sift the flour and spices together into a large mixing bowl and stir in the grated lemon rind.

3. Cream the butter in a separate bowl and gradually beat in the sugar until light and fluffy.

4. Add the treacle and fold into mixture.

5. Add the eggs beating the mixture after each egg.

6. If the mixture curdles add a little flour.

7. Lightly fold in the sifted flour with the fruit, nuts and mixed peel until evenly distributed.

8. Add and mix in the brandy ( 3 tablespoons )

9. Spoon the mixture into the cake tin and level the surface. Knock tin to get rid of air bubbles.

10. Make an indentation in the centre to allow for the cake rising in the centre. Cover and leave in a cool place for 24 hours.

11. Place an ovenware container of water on the bottom of the oven. Then place cake tin on a double piece of brown paper on middle shelf of oven and bake at 150 deg. C or 300 deg. F for 4 hours.

12. Test to see if cooked by inserting a skewer in the cake which should come out clean.

13. Cool cake in the tin for an hour then turn out onto a wire rack and remove the paper.

14. When cold, prick the cake top with the skewer and spoon the remaining brandy over the cake surface. Wrap in fresh greaseproof paper then foil.

15. Place inverted into an airtight tin for at least one month before covering the cake with almond paste. Finish off with royal icing and decorate to your preference.