|Fresh compressed yeast||1⁄2 Ounce|
|Warm milk||1⁄2 Pint|
|All purpose flour||12 Ounce (Strong)|
|Mixed spice||1 Teaspoon|
|Seedless raisins||3 Ounce|
|Sultanas||3 Ounce (Seedless White Raisins)|
|Mixed candied peel||1 Ounce, chopped (3 Tablespoons)|
|Butter||1 Ounce, melted (2 Tablespoons)|
|Ground almonds||3 Ounce|
|Confectioners sugar||1 1⁄2 Ounce|
|Superfine sugar||1 1⁄2 Ounce (3 Tablespoons)|
|Lemon juice||1⁄2 Teaspoon|
|Almond essence||6 Drop|
|Egg||1⁄2 , beaten|
|Milk||6 Tablespoon (For Brushing)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
Cream the yeast with 3 tablespoons (1/4 cup) of the milk.
Sift the flour, salt and spice into a warmed bowl and make a well in the centre.
Pour in the yeast liquid and the remaining milk.
With one hand or a spatula, draw all the ingredients together and beat to give a soft dough.
Turn onto a lightly floured surface and knead for 4 minutes until the dough is smooth and elastic.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 30 minutes or until well risen.
Knead the dough and work in the dried fruit, peel and butter.
Turn onto a lightly floured surface and knead for 3 minutes.
Form into an oblong, the same length as a 2 lb.loaf tin.
Work all the ingredients for the almond paste together.
Form into a sausage shape and place on top of the dough.
Mould the dough around the paste, tucking the join underneath.
Place in a lined and greased 2 lb.loaf tin.
Put into an oiled polythene (plastic) bag and leave in a warm place for 1 hour or until doubled in size.
Remove from the bag and brush with a little milk.
Bake in a hot oven, 425°F, Gas Mark 7 for 10 minutes.
Reduce the heat to moderate, 350°F, Gas Mark 4 and continue to bake for a further 45 minutes until evenly browned.
Turn onto a wire rack to cool, then dredge with icing sugar before serving, sliced and buttered.