12oz Currants
12ozs Golden raisins
8oz Raisins
8oz Brown sugar
8oz Butter or Margarine
10oz Flour
4oz Mixed peel
Glace cherries
1/2 Lemon - grated rind
Orange - grated rind
2 oz Chopped almonds
1-1/2 tsp Mixed spice
1 tbs Black treacle (Molasses)
Pinch salt
5 Eggs
Milk if required

Cream together the butter and sugar, salt, mixed spice, 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" or six inch high, one with a loose bottom is best. Line sides and bottom of pan with wax paper allowing the paper to extend up over the sides by an inch.

Put in round pan and bake at 325f for 1 hour and turn down to 300f and continue cooking for at least 2 hours and then check for doneness by inserting thin instrument until it comes out clean.

Store upside-down (you put the icing on the bottom and sides) and leave for about 2 weeks in an airtight tin. Poke holes a few inches down into bottom of cake and pour over sherry or brandy. Repeat this procedure two or three times over a two day period. Keep stored in airtight tin. . Roll out the marzipan and stick to sides and bottom of cake with melted apricot jam. Leave a few days to dry and ice with the royal icing.

Contributed by Hazel Whyte

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