Makes 1 generous cake
INGREDIENTS
500 g currants
500 g sultanas
250 g raisins
250 g candied peel
250 g glacé cherries
125 ml (1⁄2 cup) brandy
250 g blanched or slivered almonds
250 g (1 cup) butter, at room temperature
300 g sugar
5 ml (1 tsp) vanilla essence
5 ml (1 tsp) almond essence
4 extra-large eggs
500 g cake flour
15 ml (1 tbsp) ground mixed spice
10 ml (2 tsp) ground cinnamon
pinch of salt
125 ml (1⁄2 cup) marmalade or apricot jam
5 ml (1 tsp) bicarbonate of soda, dissolved in 15 ml (1 Tbsp) milk
METHOD
- Pour boiling water over all the fruit, drain and then soak in the brandy overnight.
- Preheat the oven to 160 °C.
- Grease and double line a large cake tin.
- Roast the almonds on a baking tray in the oven until just browned and then chop.
- In a large mixing bowl, cream the butter and sugar together well.
- Add the vanilla and almond essences and the eggs, one at a time, beating well in between.
- Sift in the flour, spices and salt and fold in.
- Mix in the marmalade or jam, fruit, brandy and nuts.
- Add the bicarbonate of soda and milk.
- Pour the mixture into the prepared cake tin and cover with foil.
- Bake for 2 hours at 180 °C and then reduce the heat to 140 °C and bake for a further 4 hours.
- Allow to cool completely in the tin and store wrapped in greaseproof paper and foil.
