Rich fruit cake

350g (12 oz) stoned raisins

350g (12 oz) sultanas

350g (12 oz) currants

50g (2 oz) chopped peel

110g (4 oz) glace cherries, halved

75g (3 oz) chopped almonds

250g (9 oz) plain flour

½ level tsp salt

1 level tsp mixed spice

225g (8 oz) butter

225g (8 oz) soft brown sugar

4 eggs, beaten

1 lemon, rind and juice

1½ tblsp black treacle

2 tblsp brandy

Line a deep 8" cake tin with a double layer of greaseproof paper. Pre-heat oven to 325º F, gas mark 3.

In a basin, mix together the dried fruit, cherries, chopped peel, almonds and lemon rind.

Sift flour, salt and spice together onto a board or plate.

In a large basin, cream the butter and sugar until fluffy. Beat in the eggs gradually, adding 1 tblsp flour with each. Fold in the rest of the flour, the fruit mixture, treacle, lemon juice and brandy.

Turn the mixture into the cake tin. Level, leaving a slight hollow in the centre.

Bake for 3 hours at 325º F, then reduce heat to 300º F, gas mark 2 and bake for a further hour. Test by inserting a knife into the centre of the cake. If it comes out clean, the cake is done.

Leave to cool in the tin. Remove and leave to become quite cold. Wrap in foil and store in a dry, cool place until ready to ice.

Traditionally made 2 or 3 months before the celebration. After 4 weeks, the cake is unwrapped, the bottom pierced all over with a skewer, and a further 2 fl oz brandy poured on, to soak in. This is repeated every 2-3 weeks until the cake is iced.

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