This is a rich recipe, associated with the Christmas period. Ideally this cake is done at least a month before so the flavours have time to blend and settle; you can soak it with a little whisky, brandy or rum from time to time. You can also cover it with marzipan and after that with one of the icing recipes.
(Recipes of which can be found in the Sweets category).

Makes a 25cm cake tin
Preparation and Cooking time:  Approx 150 minutes

Lamb Brand Self Raising Flour 300g

Lamb Brand Brown Sugar 200g

Lamb Brand Sultanas 200g

Lamb Brand Currants 200g

Lamb Brand Golden Raisins 100g

Lamb Brand Black Raisins 100g

Lamb Brand Candied Peel 100g

Lamb Brand Glace Cherries 100g

Lamb Brand Almonds 100g

Lamb Brand Hazelnuts 100g

Lamb Brand Ground Cinnamon 1 tsp

Lamb Brand Mixed Spice 1 tsp

Lamb Brand Bicarbonate of Soda ¼ tsp

Lamb Brand Table Salt ½ tsp

Eggs 6

Brandy 3 tbsp

Black Syrup 1 tbsp

Lemon Rind 1

Margarine 250g

Sift the flour and add the cinnamon, spice, bicarbonate of soda and salt. In a separate bowl mix together the sultanas, currants, raisins, candied peel, glace cherries, almonds and lemon rind. In another separate bowl mix the eggs and brandy well. In a mixer mix well the margarine, brown sugar and syrup until creamy and gradually blend in the flour mixture and keep mixing. Blend in the eggs’ mixture and finally blend in the fruits’ mixture and keep mixing everything together.

Grease the inside of a tin pan with margarine and line the inside with a greased baking paper. Tie up a thick strap of paper with the outside of the pan and turn the mixture into the prepared pan. Bake in a preheated 135°C oven for about 2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove cake from oven and allow to cool in the same tin pan. You can also cover it with marzipan and after that with one of the icing recipes.
(Recipes of which can be found in the Sweets category).