9" recipe as promised, 1975 so in imperial not metric measures
1lb 6oz currants
8oz sultanas
8oz raisins
6oz chopped glacé cherries
4oz candied peel
(4oz almonds optional)
Rind of a lemon
14oz plain flour
1teaspoon mixed spice
1 teaspoon cinnamon
12oz sugar
12oz butter
6 eggs
Soak fruit, nuts, cherries, peel and spices, lemon rind in several (or a lot!) tablespoons of brandy for about a week.
Cream butter and sugar together, beat in eggs one at a time.
Fold in flour till smooth
Add fruit to mixture, it will be quite stiff not runny now.
Line bottom and side of tin and put in the mixture.
Wrap brown paper round outside to prevent burning.
Cover with circle of brown paper with a small hole cut in middle.
Cook for approx 4 hours until skewer comes out clean.
When cold wrap well in grease proof paper and put in airtight tin.
Every week unwrap, invert and prick holes in bottom, drizzle over more brandy. Reward.
Middle of December heat apricot jam and brush top and sides, roll out marzipan to circle of about 14" diameter and lift onto cake with rolling pin. Smooth down sides and trim excess.
Week before Christmas brush with little cold water and cover with circle of ready to roll icing.
Any questions just ask.