1 c. butter
1 c. brown sugar
6 eggs
3 oz. chopped nuts
1 c. chopped mixed candied peel
3/4 c. glazed green cherries
1 1/2 c. black raisins
Grated rind and juice of 1 lemon
2 c. flour
1/2 c. molasses
1/2 c. brandy
1 tsp. baking powder
Milk
3/4 c. glazed red cherries
1 1/2 c. white raisins

Cream the butter well in a bowl. Add the sugar and beat until light and creamy. Then beat in the eggs, one at a time. Mix in nuts, chopped candied glazed cherries, then raisins dusted with a little flour. Add the juice and rind of a lemon, sifted flour, molasses, and brandy. Then add the baking powder and if necessary, just a little milk if the batter is too thick. (If should just easily drop from the spoon.) Grease a deep cake tin with a little butter.) Line the bottom with wax paper and grease again. Bake at 250 degrees for 1 1/2 hours or until it shrinks a little from the size of the cake tin and tested the center of the cake with a small knife - comes out clean.