175g (6 oz) butter or margarine.
175g (6 oz) soft brown sugar.
3 eggs, size 3.
250g (9oz) self-raising flour.
pinch salt.
1x2.5ml spoon (1/2 tspn) mixed spice.
5x15 ml spoon (5 tbsp) milk.
2x5ml spoons (2 tspn) golden syrup.
450g (1 lb) currants.
50g (2 oz) raisins.
100g (4 oz) sultanas.
25g (1 oz) glace cherries, quartered.
100g (4 oz) mixed peel, chopped.
450g (1 lb) almond paste.
apricot jam (jelly).
beaten egg to glaze.

(1) Heat oven to 180C, 350F, gas mark 4. Grease and line a 20.5 cm (8 inch) round cake tin.

(2) Beat fat and sugar until light and fluffy. Add eggs, one at a time, with a little flour, beating well after each addition.

(3) Stir in salt and spice, add milk and syrup with a little more flour, stir well.

(4) Add the remaining flour and fruit. Place a half of the mixture into the prepared tin and smooth level.

(5) Divide the almond paste into two. Roll out one into 20.5 cm (8 inch) round on sugared grease proof paper. Remove the paper and place on top of the cake mixture. cover with remaining cake mixture. Bake for about 1 hour then reduce the temperature to 140C, 275F, gas mark 1 and bake for 2 and a half hours.

(6) Allow the cake too cool and thendividee the remaining almond paste into two. Roll one half into a 20.5 cm (8 inch) round, brush cake with apricot jam and place the almond paste on top. Roll the remaining paste into eleven small balls.

(7) Brush top of cake with beaten egg and place the balls around the edge, close together, then brush again with the egg.

(8) Place under a hot grill to brown the paste.