10 oz. flour
Pinch of salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. mixed spice
1 tbsp. cocoa powder
1 lb. mixed dried fruit chopped
12 oz. sultanas
1/2 lb. currants
1/2 lb. glace cherries chopped
4 oz. blanched almonds (optional)
1/2 lb. butter, softened
1/2 lb. dark soft brown sugar
4 eggs beaten
Finely grated rind and juice treacle, (substitute with molasses)
1 tbsp. brandy, or rum
A little milk if necessary
Finely grated rind and juice of 1 lemon

Sift the flour and salt into a large mixing bowl and stir in the baking powder, cinnamon, mixed spice and cocoa. Add the dried fruit, sultanas, currants, glace cherries and almonds, if used, and stir to mix. Set aside.

In another mixing bowl, cream together the butter and sugar until fluffy, then beat in the eggs a little at a time. Fold in half the flour and fruit mixture, then fold in the reminder. Stir in the lemon rind and juice, black treacle and brandy or rum. Stir the mixture until well mixed, adding a little milk if it seems too dry.

Pour the mixture into a greased deep 8 inch, or 9 inch round or square cake tin, double lined with greased greaseproof (waxed) paper. Make a slight indentation in the center of the mixture. Tie double layer of brown paper around to outside of the tin and extending at least 2 inches above the tin to prevent over browning. Bake in a cool oven, 300 degrees for 1 hour then reduce the heat to 275 degrees and continue baking for a further 3 to 3 1/2 hours, or until a skewer inserted in the center of the cake comes out clean. If the top of the cake becomes too brown during the cooking, cover with brown paper or foil.

When cooked, remove from oven and leave to cool in the t in before turning out. Before storing, make holes with skewer all over surface of cake and pour in about 2 tablespoons of brandy or rum. Re-cover with greaseproof paper and foil and store in a cool place, but not in the refrigerator. For best results make in October. A few days before Christmas cover with almond paste and ice.