Ingredients: Metric/imperial

• 350g/12 oz Margarine (at room temperature)
• 350g/12 oz dark brown sugar
• 450g/1 lb currants
• 350g/12 oz sultanas
• 350g /12 oz raisins
• 150g/5 oz cherries washed, dried and halved
• 150g/5 oz mixed peel
• 150g/5 oz almonds, chopped
• grated rind of 2 lemons
• grated rind of 1 orange
• 425g/15 oz plain flour
• 1.5 level teaspoons of mixed spice sieved together with ½ level teaspoon ground nutmeg
• 75g/3 oz ground almonds
• 7 eggs (size 1 or 2)
• 3 tablespoons Irish Mist

Oven Temperature:

Pre-heat to Gas Mark 1- 275^oF – 140^oC

Shelf:

Shelf below centre

Size of Tin:

A deep 25cm/10 inch round cake tin or a deep 23cm/9 inch square cake tin.

Method:

1. Prepare the tin by lining it with a double layer of greaseproof paper (top and sides). Brush the paper with melted butter or margarine before placing it in the tin. Lining the tin is important to ensure the sides of the cake do not burn/become too dry during the long slow baking.
2. Place all the cake ingredients together in a very large mixing bowl or basin and beat with a wooden spoon until well mixed (5-6 minutes).
3. Place the mixture in the prepared tin and smooth the top with the back of a wet tablespoon.
4. Bake in the pre-heated oven for approximately 5-6 hours. Check at intervals after 3 hours, as ovens tend to vary. Cover the cake with double greaseproof paper or foil for about the last 1-2 hours, to prevent the top of the cake from becoming too brown.
5. Test the cake . Remove from the oven when baked.
6. Leave the cake to cool in the tin overnight. Turn out and remove papers.

To Store:

Wrap in double greaseproof paper and foil then store in a cool dry place.

Hint:

For an extra special cake, add a small glass of Irish Mist to the fruit the previous evening, cover and soak overnight. Alternatively, pour 3 or 4 tablespoons of Irish mist over the cake when taken out of the oven.