Ingredients:
10 oz. flour
Pinch of salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 tablespoon cocoa powder
1 lb. mixed dried fruit
12 oz. sultanas
1/2 lb. currants
1/2 lb. chopped glace cherries
4 oz. chopped blanched almonds
1/2 lb.soft butter
1/2 lb. dark soft brown sugar
4 medium eggs, beaten
Finely grated rind and juice of 1 lemon
1 tablespoon black treacle
3 tablespoons brandy or rum
10 oz. flour
Pinch of salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 tablespoon cocoa powder
1 lb. mixed dried fruit
12 oz. sultanas
1/2 lb. currants
1/2 lb. chopped glace cherries
4 oz. chopped blanched almonds
1/2 lb.soft butter
1/2 lb. dark soft brown sugar
4 medium eggs, beaten
Finely grated rind and juice of 1 lemon
1 tablespoon black treacle
3 tablespoons brandy or rum
1. Sift flour, salt, baking/cocoa powder and spices into large mixing bowl and stir in dried fruit, sultanas, currants, glace cherries and nuts.
2. In a separate bowl, cream together butter and sugar until soft, then beat in eggs gradually. Put in half of the flour and fruit mixture, then add the rest. Stir in lemon rind and juice, black treacle and brandy or rum. Mix well.
3. Pour mixture into a greased 8" cake tin, lined with greaseproof paper.
Bake in oven at 300° F for 1 hour, then reduce heat to 275° F and continue baking for a further 3 to 3 1/2 hours or until a knife inserted in the centre of the cake comes out clean.
4. When cooked, remove from oven and leave to cool in tin before turning out. Peel off greaseproof paper.
5. Finish with Marzipan and Icing.