8 oz. castor sugar
1/2 teasp. gravy browning
8 oz. plain flour
1/8 teasp. salt
1 level teasp. mixed spice
1/2 level teasp. baking-powder
1 lb. currants
8 oz. raisins
4 oz. glace cherries
2 oz. chopped peel
4 oz. blanched, chopped almonds
Milk, if necessary
4-5 tablesp. brandy (optional)
Line an 8-in cake-tin with greaseproof paper.
Cream fat and sugar until white; add gravy browning.
Sift together flour, salt, mixed spice and baking-powder.
Add egg and flour alternately to the creamed fat, beating well between each addition.
Stir in the prepared fruit, almonds and, if necessary, add a little milk to make a heavy dropping consistency.
Place the mixture in the cake-tin and tie a piece of paper round the outside of the tin.
Smooth the mixture and make a depression in the centre.
Bake in a warm oven (335° F., Gas 3) for 1/2 hr., then reduce heat to 290° F., Gas 1 for a further 3-3 1/2 hr
Allow to firm before removing from tin and when cold remove paper.
Prick bottom of cake well and sprinkle brandy over.
Leave for a few days before icing