This is an old recipe that Mabel's mother used. It needs to be kept for 2-3 weeks before eating and Mr S says it's best without icing -he thinks that spoils the taste.

Ingredients

Method

  1. Line a 9 inch round deep cake tin with baking parchment, double thickness. Tie a band of double thickness brown paper around the outside of the tin for added protection. Set the oven to Gas Mark 1,275F or 140C
  2. Wash and pat dry all the fruit (Mabel uses a clean teatowl)
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Add the eggs, a little at a time, beating well after each addition.
  5. Stir in the treacle, chopped almonds, dried fruit, peel chopped almonds,brandy or sherry and spice
  6. Gently fold in the flour then transfer to the tin and bake for 6 hours and 20 minutes.*
  7. Allow the cake to cool in the tin then remove but do not take off the baking paper as it will help to keep the cake moist. Wrap in foil and keep in a dry cool place.
  8. *Mabel's mother used to leave the cake in the tin all night before baking but it tastes fine if you'd rather just make and bake.

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