9 oz. plain flour
8 oz. butter
8 oz. castor sugar
1 1/2 lbs. mixed currants, raisins, sultanas
4 oz. cherries
4 oz. candied peel
4 oz. ground almonds
1/2 tsp. grated nutmeg
1/2 tsp. mixed spice
1/2 tsp. vanilla essence
5 eggs
Wine glassful rum
Good pinch of salt

Preheat oven to 375 degrees. Sieve all dry ingredients, reserving a few spoonfuls of flour. Mix all fruits together and stir in reserved flour, mixing well. Beat butter and sugar together to a light cream, add essence. Add beaten eggs alternatively with flour mixture, mixing well. Lastly stir in fruit mixture and rum. Grease and line an 8 inch deep tin and pour in mixture. Put cake in oven and immediately turn heat back to slow (275 degrees). Bake about 5 hours.