Ingredients (to make an 8″ Round or 7″ Square Cake)
10 oz (275 g) Currants
6 oz (175 g) Sultanas
3 oz (75 g) Raisins
3 oz (75 g) Glace Cherries quartered
3 oz (75 g) Mixed cut peel
3 oz (75 g) Flaked almonds
Grated rind of one lemon
2 tbls Milk
7 oz (200 g) Plain flour
1.5 tsps Ground mixed spice
2 oz (50 g) Ground almonds
6 oz (175 g) Dark soft brown sugar
6 oz (175 g) Softened butter
1 tbsp Black treacle
Prepared cake tin
Set oven to 160 deg C, 325 deg F or Gas mark 3
Weigh out all the ingredients. Stir mixed spice into flour and then stir in all the fruit until it is well coated.
Mix butter, sugar, treacle and ground almonds together until soft and the mixture has become lighter. Mix in the eggs, one at a time, mixing well after each addition.
Fold in the flour, fruit and lemon rind, a little at a time, stirring just enough to ensure it is all evenly mixed. After half of the flour/fruit mix has been added, stir in one tablespoon of the milk. Add the second tablespoon at the end if the mixture seems too stiff. It should not be sloppy but stiff enough to fall off the spoon in large lumps.
Spoon mixture into the prepared tin and spread out to make a fairly flat surface. Tie the newspaper round the outside and place in the centre of the oven.
Cook for approx one hour (checking and adjusting temperature if cakes begins to rise) then reduce to 150 deg C, 300 deg F, Gas mark 2 until the skewer comes out clean (approx half to three quarters of an hour).
Leave to cool in the newspaper for an hour, remove newspaper and leave in tin overnight before removing, “feeding” and storing.