Rich Fruit Cake

1 ½ lb currants.    ½ lb seedless raisins

6oz sultanas        3 oz glace cherries

2 oz whole almonds 6 oz mixed peal

12 oz S.R flour    ½ teaspoon salt

½ teaspoon mixed spice

9 oz butter or margarine    9 oz soft brown sugar

6 eggs            grated rind of one orange

2 level tablespoons black treacle

1 teaspoon coffee essence

2 oz ground almonds    3 tablespoons sherry

Brandy, Rum

1.    Line cake tin 9x3

2.    Wash currants, raisins, sultanas. Dry. 

    Quarter cherries. Chop almonds finely. 

    Chop peel. Mix all ingredients together.

3.    Sift flour, salt, spice.

4.    Cream butter and sugar.

5.    Beat eggs lightly, then add gradually to creamed fat mixture. Stir in grated orange rind,             black treacle and coffee.

6.    Use metal spoon to fold in sieved flour mixture, ground almonds, and then prepared fruit   and nut mixture. Stir well together.

 And finally add the brandy, rum or sherry

7.    Turn mixture into prepared tin. Hollow out the mixture slightly with back of spoon to enable     a flat top when baked.

8    Put in centre of preheated oven 350 ̊F , Regulo 4. Bake ½ hour, reduce oven to   300 ºF regulo 2. 1hr?