Servings: Makes 1 x 7” square cake or an 8” round cake.

What you’ll need

Before you start line the tin bottom and sides with greaseproof paper and wrap a layer of brown paper round the outside of the tin. This helps protect it while in the oven for a long time.

Ingredients

• 12 oz currants
• 8 oz raisins
• 2 oz glace cherries, rinsed, dried and chopped
• 2 oz candied peel, chopped finely
• 2 oz almonds, ground
• 1 tablespoon treacle
• 1 orange, grated zest
• 1 lemon, grated zest
• 3 tablespoons brandy
• 8 oz plain flour
• 8 oz butter
• 8oz light brown sugar pinch salt
• ½ teaspoon mixed spice
• ½ teaspoon freshly grated nutmeg
• 4 large eggs or 5 medium
• 3 tablespoons milk

Method

1. Begin the day before by combining the sultanas, raisins and currants, mixed peel and cherries in a bowl and add the Brandy and treacle and leave overnight for the fruit to plump up.
2. Preheat oven to 140C
3. In a food mixer beat the butter ( which must be soft / room temperature ) with the sugar until the mixture looks light and fluffy, at least 5 minutes.
4. Then start adding the eggs one at a time, ensuring each egg has been incorporated before adding the next. Add the ground almonds before adding the last egg.
5. Sift the flour into the egg mixture and fold in.
6. Then add the dried fruit and spices and fold in also.
7. If the mixture seems a bit stiff , fold in the milk one tablespoon at a time until the mixture is lighter.
8. Spoon into the tin , level the surface and make a dip in the centre and cook for 4 – 4 ½ hours until nicely golden and a skewer comes out clean.
9. Pour over more Brandy when warm if desired.
10. Cool on a rack and then wrap well in greaseproof paper and tin foil until ready to use.