Can be served as dessert. Suitable for vegetarians.

British

Currants – 350 gm

Golden raisins – 350 gm

Raisins – 230 gm

Brown sugar – 230 gm

Butter or Margarine – 230 gm

Mixed spice – 1.5 teaspoons

Black treacle (Molasses) – 1 Tablespoon

Flour – 290 gm

Mixed peel – 110 gm

Glace cherries – as needed

Grated rind – from 1/2 (half) lemon

Orange - grated rind

Chopped almonds – 55 gm

Salt – a pinch

Eggs - 5

Milk - if needed

Sherry or brandy – as needed

Mix together butter, sugar, salt, mixed spice and treacle. Add eggs one at a time. Stir in the fruit and flour in alternate batches until thoroughly mixed. Use a metal pan about 10\" wide x 5\" high. Line sides and bottom of pan with wax paper. Allow the paper to extend up over the sides by an inch. Put in round pan and bake at 325 F for approximately 1 hour. Then down to 300 F and continue cooking for at least 2 hours. Check, if the cake is done, by inserting thin instrument until it comes out clean. Store upside-down (you put the icing on the bottom and sides). Leave for about 2 weeks in an airtight tin. Poke holes a few inches down into bottom of cake. Pour over sherry or brandy. Repeat this procedure two or three times over a two day period. Keep stored in airtight tin. Leave a few days to dry and ice with the royal icing.

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