Ingredients

• 1 lemon
• 1 orange
• 12 cloves
• 2 lb 1 oz currants
• 1½ lb sultanas
• 1½ lb raisins
• 1 lb glace cherries, chopped
• 5 oz stoned dates, chopped
• 5 oz dried figs, chopped
• 10 oz candied peel, chopped
• 10 oz nuts, chopped
• ¼ pint brandy
• 2 lb 1 oz plain flour, sieved
• 1½ teasp mixed spice
• 1½ teasp cinnamon
• 6 oz ground almonds
• 2 lb 1 oz butter
• 2 lb 1 oz Barbados sugar
• 3 tbsp black treacle
• 2 tbsp chunky marmalade
• 17 eggs, beaten

Method

1. Grease and line 6-in., 8-in. and 10-in. round cake tins. Tie a double band of brown paper around the outsides.
2. Spike the lemon and orange with cloves and bake at Mark 5, 375°F for 15 minutes. Place in a bowl with the fruits, peel and nuts. Add the brandy. Cover and leave overnight. Remove the orange and lemon.
3. Sieve the flour and spices, then mix with the ground almonds.
4. Beat the butter and sugar until light and creamy. Stir in the treacle and marmalade. Beat in the eggs gradually, beating well between each addition. If the mixture curdles, add a little of the sieved dry ingredients.
5. Lightly fold in the sieved flour, spices, almonds and fruit.
6. Divide the mixture amongst the prepared tins, smoothing and slightly hollowing the centres.
7. Bake at Mark 1, 290-300°F — 6-in. cake for 3½-4 hours, 8-in. cake for 4½-5 hours, and 10-in. cake for 5½-6 hours. Test with a skewer; if dry the cake is cooked.
8. Cool on a wire rack. Prick the bases with a skewer and spoon over a little extra brandy. Wrap tightly in greaseproof paper and foil and keep in a dry cool place for at least 3 weeks to mature.

Notes