3 c Currants
1 1/2 c Sultanas
1 c Raisins
1/2 c Quartered glace cherries
1/2 c Blanched finely chopped
-almonds
1/2 c Chopped mixed peel
1 ts Grated lemon rind
1/2 c Brandy
225 g Butter
1 c Brown sugar
1 tb Treacle
5 Eggs
2 c Flour
1 1/2 ts Mixed spice
1/2 ts Ground nutmeg
1 70 grams pac whole blanched
-almonds
Line the sides and bottom of a 23cm square cake tin with 3 layers of
newspaper, 1 layer of brown paper and 1 layer of baking paper.
Place currants, sultanas, raisins, cherries, almonds, mixed peel and
lemon rind in a large bowl. Pour brandy over and leave to soak
overnight.
Melt butter in a large saucepan.
Mix in sugar and treacle and remove from heat.
When mixture has cooled, beat in eggs with a wooden spoon.
Mix in undrained fruit and fold in sifted flour, mixed spice and
nutmeg until combined.
Pour into the prepared tin.
Shake a wet hand over the top of the cake.
Place whole almonds decoratively over top of mixture. Bake at 150 C
for 3 to 3 1/2 hours or until an inserted skewer comes out clean.
Yields
1 servings