2 c. flour
1 c. light brown sugar
1 c. raisins
1 sm. box glace cherries
2 tbsp. crystallized ginger, chopped
1/2 c. walnuts, chopped
1 tsp. cinnamon
2/3 c. butter
4 eggs
1 c. currants
1 sm. box glace peel
1 tsp. allspice
1/4 tsp. ground cloves

Cream butter and sugar; beat in eggs. Fold in half of flour mixed with spices. Dust fruits and nuts with a little flour and mix in. Fold in remainder of flour. The batter will be stiff.

Grease and flour a 10-inch loaf pan or a round baking pan 3 inches deep. Bake at 325 degrees for 2 hours. Test for doneness with a fine skewer. If it shows any batter, bake for up to 30 minutes more. If top is too dark before cake is ready, cover lightly with foil.

Traditionally this is frosted with a layer of marzipan and covered with royal icing, decorated with Christmas kickshaws.