Ingredients
* 3/4 lb plain flour
* A good pinch of salt
* 1/4 level tsp. ground cinnamon
* 1/4 level tsp. ground nutmeg
* 1/2 level tsp. mixed spice
* 1 1/2 oz. butter
* 8 oz. soft brown sugar
* 8 oz. cleaned sultanas
* 6 oz. cleaned currants
* 5 oz. stoneless raisins
* 1 oz. finely chopped candied peel
* seasonal fruits
* 2 teaspoon lemonjuice
* 1/2 pt. water
* 3/4 level tsp. bicarbonate of soda
Method
Prepare tin and line with baking paper to come an inch above sides of tine.
Sift together flour, salt, cinnamon, nutmeg and mixed spice. Rub in butter, then mix in brown sugar. Mix all fruit and grated lemon rind together, and stir into the mixture. Make a hollow in the centre of the mixture, pour in the water, and stir in lightly. Warm 2 tbsp. of water slightly and pour over the bicarbonate of soda, then stir it thoroughly into the mixture (without actually beating).
Turn mixture into prepared tin. Bake cake in moderate oven, about 350°F (180°C) for an hour, then reduce heat to 325°F (160°C) for a further hour or until the cake is cooked. Decorate with seasonal fruits (see pic) and tapioca icing (no gelatin).
Make deco cream with 2 cups sifted confectioners’ sugar; 1/2 cup butter; 1 teaspoon vanilla extract. Decorate with blanched finely shredded almonds and pistachio nuts.
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