|Almond paste||1 Pound (Ready Made Weight)|
|Plain flour||8 Ounce|
|Nutmeg||1⁄2 Teaspoon, grated|
|Ground cinnamon||1⁄2 Teaspoon|
|Currants||8 Ounce, cleaned|
|Sultanas||4 Ounce, cleaned|
|Chopped mixed peel||3 Ounce|
|Cherries||4 Ounce, quartered|
|Caster sugar||6 Ounce|
|Milk||1 Cup (16 tbs)|
|Egg white/Apricot glaze||1|
Grease and line an 18 cm (7 inch) round cake tin. Shape one-third of the almond paste into a round slightly smaller than the cake tin. Sift together the flour, salt and spices. Mix the currants, sultanas, peel and cherries.
Cream the butter and sugar together until pale and fluffy, then beat in the eggs, one at a time. Fold in the flour mixture, adding a little milk, if required, to give a dropping consistency. Fold in the fruit.
Put half the mixture into the prepared tin and place the round of almond paste on top. Cover with the rest of the mixture, spreading it evenly. Bake in a preheated cool oven (150°C/300°F, Gas Mark 2) for 2 1/2 to 3 hours, until the cake is a rich brown and firm to the touch. Leave to cool on a wire rack.
From half the remaining almond paste, shape eleven small balls. Shape the rest into a round to fit the top of the cake. Brush the top surface of the cake with egg white or apricot glaze and place the almond paste round in position. Smooth it slightly with a rolling pin and pinch the edges into scallops with finger and thumb. Score the surface with a knife. Arrange the almond paste balls around the edge and, if liked for extra glaze, brush the whole with egg white. Grill until light golden brown, and finish with a ribbon and a bow when cold. Makes an 18 cm (7 inch) cake.