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Ingredients
6 servings
250gbutter
250gdark brown sugar
5eggs
1 Tbspgolden syrup
1 teasparisienne essence
1 Tbspglycerine
250gplain flour
60gSR Flour
0.25 teassalt
2 teasmixed spice
250graisins
250gsultanas
125gcurrants
125gdates
mixed peel and cherries
60gglace apricots and pineapple
125gblanched almonds
1lemon
Grated rind, or essences
orange
4 Tbspbrandy
or orange juice
Instructions
Step 1
Layer 8" square cake pan with 4 layers of baking paper - on bottom and sides and have 2 layers of paper to place on top of cake for the first few hours of cooking to prevent overbrowning the top and improve moistness of the cake. Cream butter and sugar, add eggs one at a time and beat well. Add golden syrup, parisienne essence and glycerine. Stir in sifted dry ingredients and then add fruit (soaked in brandy overnight). Bake at 140o (130 fan forced) on bottom shelf of oven 4-5 hours. When cooked sprinkle with 1 tbsp brandy, cover with greaseproof paper and wrap tin in newspaper while still hot.
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