8oz butter
8oz brown sugar
12oz flour
6 eggs
12oz raisins
12oz sultanas
8oz currants
4oz peel (lemon, lime and orange)
4oz whole almonds (chopped)
4oz cherries rind of one lemon
1 small apple (grated)
½ tsp nutmeg
½ tsp mixed spice
4oz ground almonds

1. Prepare a 9 inch baking tin. Line with brown and grease proof paper. Soak fruit in brandy and prepare fruit. Blanch almonds, remove skin and start to chop. Finish fruit (i.e. grate apple and lemon rind).
2. Mix butter and sugar with mixer until light and fluffy. Beat the eggs in a jug. Add to the creamed mixture a little at a time. Add soaked fruit, lemon rind and apple. Stir in chopped nuts. Sieve in flour and spices.
3. Stir into a bowl. Add ground almonds. Mix well (there should be no traces of flour). Spoon mixture into the prepared cake tin. Press down gently. Smooth the top with the back of a spoon.
4. Bake at 140c/gas mark 1 for 3 ½ hours to 4 hours until golden brown and the skewer comes out clean.