Ingredients

 

250g sultanas
250g chopped raisins
250g currants
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 flour1/4 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
250g butter
250g soft brown sugar
1/2 teaspoon lemon essence OR finely grated lemon rind
1/2 teaspoon vanilla essence
4 large eggs

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Method

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Mix together all the fruits and nuts and sprinkle with the sherry or brandy. Cover and leave stand 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 alternatively add the fruit and flour mixtures. Mix thoroughly, the mixture should be stiff enough to support a wooden spoon.

Place the mixture into a prepared tin no larger than 20cm and bake in a slow oven for approximately 3 1/2 to 4 hours. Allow the cake to cool in the tin.

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​Note: To ensure uniformity and depending upon the size it is suggested the raisins be snipped into 2-3 pieces, cherries into 4-6 pieces and almonds crosswise into 3-4 pieces.