350g (6 oz) plain flour.
1x5 ml spoon (1 tspn) mixed spice.
100g (4 oz) ground almonds.
4 eggs, size 3.
150 ml (1/4 pint) milk or half milk half brandy.
225g (8oz) butter.
225g (8oz) caster sugar.
225g (8oz) currants.
225g (8oz) sultanas.
225g (8oz) raisins.
100g (4oz) glace cherries, halved.
100g (4oz) cut mixed peel.

(1) Heat oven to 150C, 300F, gas mark 2. Grease and line a 23 cm (9 inch) round or 20.5 (8 inch) square tin.

(2) Sieve together flour, spice and ground almonds, beat eggs with milk.

(3) Cream butter and sugar, stir in flour mixture and egg mixture, a little at a time, alternately.

(4) Lastly, add fruit. Mix thoroughly. Place mixture into prepared tin and protect with brown paper.

(5) Bake for about 3 and a half to 4 hours.

If you prefer a more open mixture, use self-raising flour in place of plain.

_{Protecting your cake and baking times.}

Protect a large cake by fastening a band of double brown paper around the tin, 5-7.5 cm (2-3 inch) higher than the tin. Stand the tin on a thick layer of brown paper or newspaper. Cover the cake with paper or foil after 2 hours or if browning too quickly. Bake in a low oven, 150C, 300F, gas mark 2. Always check your cake after 3 hours then every half hour until cooked.