• 75g Butter
• 75g Light Soft Brown Sugar  
• 1 tsp Black Treacle
• 2 Eggs
• 90g Plain Flour 
• ½ tsp Ground Cinnamon   
• ¼ tsp Ground Mixed Spice    
• 150g Currants
• 50g Sultanas 
• 50g Raisins
• 40g Glace Cherries (chopped) 
• 25g Mixed Peel (chopped) 
• 25g Chopped Almonds
• Grated Rind of 1 Small Lemon

Cream together butter, sugar and treacle then one at a time mix in the eggs.  Stir in flour and spices then add dried fruit, nuts and lemon rind.  Pour into a prepared 6” cake tin then bake at 150° C for approx 2 hours. 

Turn out of tin to cool.  When cold, pierce bottom several times with skewer before pouring in 2 tbsp brandy, wrap in foil and keep in a tin. Feed with more brandy/rum or your chosen spirit every week until ready to be iced.