Ingredients - Makes 8 x 3-inch round cakes
8oz butter | 5oz glacé cherries |
8oz dark brown sugar | 6oz raisins |
1 tablespoons black treacle | 9oz sultanas |
5 large eggs | 12oz currants |
9oz plain flour | 2oz ground almonds |
1 teaspoon grated nutmeg | 4oz chopped almonds |
1 teaspoon mixed spice | 4oz candied peel |
Grated rind of 1 lemon | 4 tablespoons brandy |
Grated rind of 1 orange plus 2 tablespoons of the juice |
Method
- Grease and line the bottom and sides of the 8 tins.
- Put the flour, butter, sugar, nutmeg, mixed spice and eggs into the food processor and blend well.
- Place the mixture into a large bowl and add all the other ingredients and mix well.
- Divide the mixture between the 8 tins and tie brown paper (or newspaper) around each tin.
- Place on a baking tray and place in an oven pre-heated to 140°C/275°F/Gas Mark 1 for 2 hours or until a skewer comes out clean.
- Allow to cool for 20mins before removing from the tins.
- Once completely cold, store wrapped in tin foil in an airtight tin.
I like to make these well in advance so they can have at least two feeds of brandy. When ready to pack for presents, top with a circle of marzipan and regal icing and the decoration of your choice.