• 8 oz. butter or margarine
• 8 oz. castor sugar
• ½ teasp. gravy browning
• 8 oz. plain flour
• ⅛ teasp. salt
• 1 level teasp. mixed spice
• ½ level teasp. baking-powder
• 5–6 eggs
• 1 lb. currants
• 8 oz. raisins
• 4 oz. glacé 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 ½ hr., then reduce heat to 290° F., Gas 1 for a further 3–3½ 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.