|7.5ml||fig jam (optional)|
|10ml||nutmeg, cinnamon and allspice (i.e., 2 tsp of each)|
|5ml||vanilla, almond and lemon essence (1tsp of each)|
|112ml||almonds and glace cherries (optional)|
|25ml||brandy (half wine glass)|
Bake: 3.5 hours at 275F.
Prepare fruit (mix together). Sift some flour onto fruit.
Sift flour, spices and baking soda 3 times.
Cream butter and sugar.
Add eggs one at at time and beat after each.
Add essences and jam, mix and beat.
Fold in (with wooden spoon) flour and fruit alternatively (begin and end with flour).
Fold in brandy.
Prepare 8" round x 2.75" deep tin, buttered, and lined with 2 layers
of brown paper in bottom and 1 layer on sides.
Put batter in tin with sides higher than centre.
Decorate with split almonds.
Bake. Test with skewer (don't open oven door).
When out: sprinkle wine glass (50ml) of brandy on top.
Wrap tin in towel. Leave till next morning.
When cold, store in airtight tin (approximately 1 month).