Ingredients

• 8 ozs margarine
• 8 ozs castor sugar
• 6 eggs
• 8 ozs currants
• 2 ozs almonds, chopped or flaked
• 2–3 ozs ground almonds
• 2 ozs peel, or 1 tablespoon marmalade
• 4–6 ozs glacé cherries
• 8 ozs plain flour
• ¼ teaspoon baking powder
• 1 oz walnuts, chopped
• 8 ozs sultanas
• 8 ozs raisins
• ½ teasp mixed spice
• ½ teasp cinnamon
• 1 pinch nutmeg
• 1 teasp vanilla essence
• 1 teasp almond essence
• ½ teasp cocoa
• ½ teasp soy sauce
• a little milk, if necessary
• liberally flavoured brandy, for sprinkling after baking

Method

1. Line a 7 or 8" cake tin with several thicknesses of greaseproof paper or parchment.
2. Clean fruit, chop almonds and cherries and mix with a little flour.
3. Cream fat and sugar thoroughly, then add soy sauce and essences.
4. Add eggs, flour, baking powder and spices a little at a time.
5. Stir in dried fruit. If necessary add a little milk for a heavy dropping consistency.
6. Place in prepared tin. Smooth surface and make a slight depression in the centre.
7. Put in a moderate oven (Gas Mark 4) for ½ hour.
8. Then reduce heat (Gas Mark 3) for 3–3½ hours.
9. When firm and cool, remove from tin. Remove paper when cold.
10. Prick the bottom of the cake with a fine knitting needle and sprinkle liberally with flavoured brandy.
11. Cover upside down in foil, then a freezer bag, then a box for 1–2 weeks before almond icing.

Notes