Ingredients
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8 ounces butter
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8 ounces packed brown sugar
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8 ounces flour
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2 ounces self-rising flour
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1/2 teaspoon salt
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4 eggs
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1/4 teaspoon nutmeg
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3 tablespoons sherry wine or 3 tablespoons brandy
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8 ounces sultanas
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8 ounces currants
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8 ounces seeded raisins
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2 ounces mixed citrus peels
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2 ounces chopped glace cherries
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2 ounces dates
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2 ounces almonds
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1 teaspoon mixed spice
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1 teaspoon cinnamon
Instructions
- Line a 8-inch round, or 7-inch square tin with 3 layers of paper.
- Having said that, I find it easier to line it with one, then wrap the OUTSIDE of the tin in several layers of newspaper, tied with kitchen string.
- Weigh and measure ingredients.
- Sift flour salt and spices.
- Cream butter and sugar.
- Gradually add the eggs to the creamed mixture.
- Mix well.
- It may look a bit curdled at this stage, but that's OK.
- Add the fruit, nuts, then the flour and liquid.
- Stir gently and thoroughly. I do this with my (clean) hands.
- Place in the prepared tin, hollowing out the centre a little to allow for rising.
- You can decorate the top with blanched whole almonds now if you wish.
- Bake in a 325°F oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.
- When baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.
- This is good made in about October, and stored wrapped in foil in an airtight container until Christmas.