Rich Christmas Fruit Cake

Rich Christmas Cake

If made now and correctly stored, the cake will have time to mature and develop the wonderful flavours expected of them. Keep the cake in its wrappings with the paper from the tin still in place and store in an airtight container until ready to ice or decorate.
Ingredients
12 oz Raisins
12 oz Sultanas
4 oz mixed Peel
4 oz glace Cherries
2 oz glace Apricots
2 oz glace Pineapple
6 tablespoons Brandy (Whiskey or Rum)
8 oz Butter
8 oz brown Sugar
Grated rind 1 Lemon
5 Eggs
1 tablespoon golden Syrup
2 tablespoons Marmalade
2 1/2 cups Flour
1 teaspoon mixed Spice
1 teaspoon Cinnamon
1/4 teaspoon Salt
4 oz blanched Almonds
Extra Almonds
Extra Brandy

First prepare fruit: Wash raisins and sultanas separately and dry thoroughly. Chop raisins. Put into bowl with finely chopped peel. Cut cherries, apricots and pineapple into small dice, add to fruit in bowl. Sprinkle with brandy (whiskey or rum). Leave for a couple of weeks.

Beat butter and brown sugar with lemon rind until light and creamy. Add golden syrup and marmalade. Beat well. Add eggs one at a time, beating well after each. Add 1 tablespoon flour with last egg. Sift together flour, spices and salt and stir into creamed mixture alternately with fruit and chopped almonds.

Spoon mixture into an 8 inch square or round tin lined with 2 thicknesses each of brown and greased greaseproof paper. Arrange almonds in pattern on top. Bake in a slow oven about 4 hours or until cooked. Remove from oven and immediately sprinkle with about 1 tablespoon extra brandy. Remove cake from tin, leaving paper in place. Wrap in tea towels and leave until cool.

This cake has great keeping qualities, I allow at least 3 months to mature.