1/2 lb. butter
10 oz. sugar
4-5 eggs
2 lbs., 2 oz. dried fruit and peel
5 oz. glace cherries
1/4 lb. ground almonds
1/2 lb. plain flour
1/8 pt. brandy

Beat butter to cream. Beat in sugar. Beat in eggs gradually. Wash and dry fruit. Add fruit and peel (finely chopped peel). Add halved cherries. Add almonds. Add flour. Add brandy. Mix well.

Put in tin (lined, greased, etc.). Make a hollow in center (1-2 inches). Bake 2 hours at 325 degrees, then 2-3 hours at 275 degrees. DO NOT open door. In first 2 hours cover top lightly with tin foil. Keep the cake wrapped (after cooling) for 2 months.

About 5 days before Christmas, cover with almond paste.

ALMOND PASTE:

For 8 inch cake, top and sides.

6 oz. powdered sugar and 6 oz. castor sugar OR 12 oz. powdered sugar
12 oz. ground almonds
Juice of 2 lemons
3/4 tsp. orange flower water (optional)
3/4 tsp. vanilla essence
1-2 egg yolks
3-4 tbsp. sieved apricot jam

Sieve sugar. Mix in almonds (and castor sugar). Add lemon and essences and egg. Make a pliable, dry paste. Knead until smooth. Warm and sieve jam. Cover cake with it. Roll almond paste for top and sides and stick to cake with jam. Leave to dry for a day or two. Then ice with Royal Icing.

ROYAL ICING:

For 7 inch cake.

1 lb. powdered sugar
1 tsp. glycerine (optional for softer icing)
2 egg whites
1 tsp. lemon juice

Sieve sugar WELL. Sieve egg whites with wooden spoon. Add 2 tablespoons of sugar. Beat. Gradually add sugar, beating to ensure smoothness. Add lemon juice. Beat. Add glycerine. Beat. Cover with damp cloth until ready to cover cake.