Here’s my Mum’s recipe Oven cool: Gas 1-2; Fan 120 dreeegs C3 1/2 to 4 hours9 round tin or 8 square tinlined with greaseproof paper and a band of brown paper or foil tied around the outside. I also place a double sheet of foil over the top (loosely) for most of the cooking time.1 lb currants8 oz sultanas8 oz seedless raisins4 oz ground almonds2 oz flaked almonds6 oz glace cherries, halved10 oz plain flourA pinch of salt1/2 teaspoon mixed spice1/2 teaspoon ground cinnamonGrated rind of 1/2 lemonA heaped tablespoon of marmalade10 oz butter10 oz soft dark brown sugar (I once used 12 oz mistakenly and it was lovely!)6 eggs, beatenLots of brandy!Mix together the currants, sultanas, seedless raisins and cherries. Pour over a goodly amount (6-8 tbsps) of brandy and stir. Cover with a tea-towel and leave to stand overnight (I often add a little more brandy before going to bed).Next morning, add the lemon and almonds (and a little more brandy!).Sift together the flour, salt and spices and mix with the fruit. Cream the butter and sugar until fluffy.Beat the eggs gradually into the mixture.Gradually fold in the flour and fruit mixture towards the end add the marmalade and 3 tbsps of brandy.Turn the mixture into the prepared tin, spread it evenly and make a slight dip in the centre.Bake in the lower part of the oven.When cooked and cooled, remove from tin and place upside down on a wire rack. Prick the bottom and sprinkle over 3 or 4 tbsps of brandy.Wrap in foil and leave until ready to decorate.
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Here’s my Mum’s recipe Oven cool: Gas 1-2; Fan 120 dreeegs C3 1/2 to 4 hours9 round tin or 8 square tinlined with greaseproof paper and a band of brown paper or foil tied around the outside. I also place a double sheet of foil over the top (loosely) for most of the cooking time.1 lb currants8 oz sultanas8 oz seedless raisins4 oz ground almonds2 oz flaked almonds6 oz glace cherries, halved10 oz plain flourA pinch of salt1/2 teaspoon mixed spice1/2 teaspoon ground cinnamonGrated rind of 1/2 lemonA heaped tablespoon of marmalade10 oz butter10 oz soft dark brown sugar (I once used 12 oz mistakenly and it was lovely!)6 eggs, beatenLots of brandy!Mix together the currants, sultanas, seedless raisins and cherries. Pour over a goodly amount (6-8 tbsps) of brandy and stir. Cover with a tea-towel and leave to stand overnight (I often add a little more brandy before going to bed).Next morning, add the lemon and almonds (and a little more brandy!).Sift together the flour, salt and spices and mix with the fruit. Cream the butter and sugar until fluffy.Beat the eggs gradually into the mixture.Gradually fold in the flour and fruit mixture towards the end add the marmalade and 3 tbsps of brandy.Turn the mixture into the prepared tin, spread it evenly and make a slight dip in the centre.Bake in the lower part of the oven.When cooked and cooled, remove from tin and place upside down on a wire rack. Prick the bottom and sprinkle over 3 or 4 tbsps of brandy.Wrap in foil and leave until ready to decorate.