Clearing out my kitchen cupboards led to this cake. Rarely was virtue so well rewarded – and aged dried fruit and spirituous bottle ends have never tasted so good.
Stir the brandy mixture into the dried fruit in a mixing bowl and leave in a warm place for 2–4 hours, stirring now and again, until the fruit has absorbed all the liquid.
Cream the butter with the sifted sugar until light and fluffy. Beat in the eggs, one at a time. Stir the flour sifted with the bicarbonate of soda and spices into the mixture. Mix in the ground and flaked almonds and