453.5g brown sugar
453.5g seeded raisins
227g mixed peel
227g whole dried cherries ( in a cup cover with brandy overnight)
1 tsp each almond, lemon & vanilla essence
6 tbsp black currant jelly or jam
1 tbsp golden syrup
2 tsp nutmeg
0.5 tsp salt
227g blanched almonds
Preheat oven to 120 degrees celsius.
Line a 12″ x 12″ cake tin with three – five layers of baking paper.
Cream butter and sugar in an electric mixer until light and fluffy.
Add eggs, one at a time, followed by fruit, black currant jam, golden syrup, essences and lastly flour, spices and salt.
Transfer to prepared cake tin.
Arrange almonds on top in decorative pattern.
Bake for 5 hours.
On removing from oven, piece and pour brand over cake as desired.
Once cooled, wrap in newspaper and store in dark cupboard. To keep moist, drizzle brandy over cake every two weeks until ready to serve.
This year, Michael made the cake with his daughter, Dorothy, who made this Instagram reel.
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