Ingredients 250g sultanas
250g chopped raisins
125g chopped mixed peel
90g chopped red glace cherries
90g chopped blanched almonds
1/3 cup sherry or brandy
250g plain flour
60g self-raising flour
¼ tsp grated nutmeg
½ tsp ground ginger
½ tsp ground cloves
250g soft brown sugar
½ tsp lemon essence OR finely grated lemon rind
½ tsp almond essence
½ tsp vanilla essence
4 large eggs
Method Mix together all the fruits and nuts, and sprinkle with sherry or brandy.
Cover and leave for at least 1 hour, but preferably overnight.
Sift together the flours and spices.
Cream together the butter and sugar with the essences.
Add the eggs one at a time, beating well after each addition, then alternately add the fruit and flour mixtures.
The mixture should be stiff enough to support a wooden spoon.
Place the mixture into a prepared square tin 20cm (8”) and bake in a slow oven for approximately 3 1/2 - 4 hours or until cooked.
Allow the cake to cool in the tin.