ingredients
2 1/2 cups All purpose flour
1/4 teaspoon salt
1 teaspoon mixed spice
1/2 pound butter
1/2 pound soft brown sugar
4 eggs, lightly beaten
1 - 2 tablespoons black molasses
3/4 pound seedless raisins
3/4 pound Seedless white raisins
3/4 pound currants
2 oz candied peel, chopped
3 oz candied cherries, quartered
3/8 cup blanched almonds, chopped
2 tablespoons brandy
method
1. Line the base and side of a 8 inch round cake pan with a double layer of greaseproof paper, then tie a double band of brown paper, 1 inch wider than the depth of the tin, round the outside.
2. Sift the flour, salt and spice into a large bowl. Cream the butter and sugar together and gradually beat in the eggs.
3. Stir in the molasses, then the flour, dried fruit, peel, cherries and almonds.
4. Turn the mixture into the prepared tin and bake in a cool oven (150°C, 300°F) for 3 hours, then reduce the oven to (140°C, 275°F) and bake for a further 1 to 1 1/2 hours, or until a skewer inserted into the cake comes out clean.
5. Cool the cake in the tin for 10 minutes, then on a wire rack.
6. Remove the paper. Turn the cake upside down, pierce it with a skewer and spoon over the brandy.
7. Store, when cold, wrapped in greaseproof paper and foil, in an airtight tin.
