Fruit Mix

1.8-2.4kg mixed currants, raisans, sultanas,

mixed fruit and grated rind of one orange

1/2 cup crushed pineapple

1/2 cup dark jam

1 tbsp golden syrup

1/2 cup orange or lemon juice

300ml ginger ale

1/2 cup brandy, whisky or sherry

1 tsp almond essence

1 tsp vanilla essence

Cake

8oz butter

8 oz sugar

5 eggs

2 1/2 cups flour

1 tbsp cocoa

1/2 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp mixed spice

1/2 tsp salt

2 cups blanched almonds

sherry

Method:

First, soak the ingredients for the fruit mix together in a plastic bag in a warm place for up to a month. If time is short, place everything in a microwave proof bowl and heat for 1 minute or until warm. Stir and repeat until fruit looks really moist. Leave it to cool.

To make the cake, first preheat the oven to 150° C. Line a large cake tin with newspaper, then baking paper. Cream the butter and sugar together, then add one egg at a time, beating well after each addition until mixture is light and fluffy. Add the creamed mixture to the fruit and fold in with a large knife or wooden spoon. Add the dry ingredients to the fruit mixture and mix well. Pour the mixture into the prepared tin and bake for 4-5 hours. Brush the top and sides of cake with some extra sherry while it is hot. When cool, ice as desired.

Almond Icing

225g ground almonds 2 eggs

225g icing sugar Almond essence

222g castor sugar

Sieve icing sugar, add ground almonds and castor sugar and mix well together. Bind to a firm consistency with beaten eggs and few drops of essence. Knead well. Place rolled icing on cake which has been brushed with egg white. Leave cake 2 or 3 days before icing.