Ingredients
1 1/2 cups (12oz) raisins
2 cups (1lb) currants
1 1/2 cups (12oz) sultanas
1/2 cup (4oz) almonds
3/4 cup (6oz) mixed peel
1/2 cup (4oz) glace/candied cherries
grated rind of half a lemon and the juice of 1 lemon
1 1/2 cups (12oz) unsalted butter
1 3/4 cups (12oz) moist brown sugar
6 eggs
3 cups (12oz) plain flour
1/2 level teaspoon cinnamon
1/2 level teaspoon nutmeg
1 level teaspoon mixed spice
1 level tablespoon black treacle
at least 2 tablespoons brandy, rum or sherry as preferred plus extra to "feed" cake when baked.Method
- Grease a 9-10 inch tin.
- Cream butter, sugar and grated lemon rind until light and fluffy.
- Beat in eggs, one at a time.
- Mix dry ingredients together well.
- Add to creamed butter etc.
- Combine thoroughly.
- Mix in the chosen alcohol and lemon juice (add a little extra if the mixture seems too stiff) to form a dropping consistency.
- Turn into lined tin, ensure there are no pockets of air and the surface of the mixture is flat.
- Tie a double band of brown paper around the tin - approximately 3 inches above the rim of the tin.
- Place in oven one rung below the middle at 160 degrees centigrade (see temperature conversions).
- Bake for 2 hours and then reduce heat to 150 degrees centigrade for a further 1 1/2 - 2 hours.
- Leave the cake to cool in the tin.
- Remove paper and turn cake upside down and make holes with a steel knitting needle or cocktail stick.
- Pour in extra spirit and leave cake upside down until the spirit has been absorbed.
- Wrap the cake in fresh grease proof paper and leave for at least 48 hours before icing.
- Before icing, the cake can be stored for up to 2 months wrapped in foil.
- Keep "feeding" the cake with alcohol until you are ready to put almond icing and then royal icing onto it.
