• 5 oz. (150 g.) butter
• 4 oz. (120 g.) sugar
• 2 teaspoons golden syrup
• 3 eggs
• 8 oz. (240 g.) flour
• 12 oz. (360 g.) mixed dried fruit
• 1 oz. (30 g.) candied peel
• ½ teaspoon mixed spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• milk if necessary
• 1 lb. (½ k.) almond paste

Grease and line a 10-inch (25-cm.) cake tin.

Cream the butter and sugar until white and fluffy. Add the warmed syrup to the beaten eggs and stir in. Mix the dry ingredients together and fold in, keeping a fairly stiff texture throughout. Use a little milk to blend if necessary. Put half the mixture into the tin, then a layer of almond paste which you have rolled to a thickness of about ¼ inch (½ cm.). Press down to make sure there are no air bubbles underneath, then add the remainder of the mixture. Bake at 300° F., gas mark 2, for about 2¼ hours or until well risen and firm to the touch. Cover with the remainder of the almond paste when quite cold, and brown slightly under the grill.