12 oz plain flour,
1 tsp cinnamon,
1 tsp mixed spice,
A pinch of salt,
4 oz candied peel,
4 oz cherries,
2 lb dried fruits,
4 oz blanched almonds,
4 eggs,
4 tbsp sherry,
Finely grated 1 lemon,
8 oz margarine,
8 oz sugar,
1 tbsp black treacle, and
A closet with a lock (to keep it safe from children until the C-Day).


  • Sieve together all the dry ingredients.
  • Mix the peel, fruit, cherries, chopped almonds and lemon rind.
  • Whisk the eggs and sherry together.
  • Beat the margarine, sugar and black treacle until soft.
  • Add the flour and egg mixtures alternately to the margarine little by little till it has a thick paste consistency.
  • Stir in the fruit mixture.
  • Put into an 8-9 inch tin, lined with greaseproof paper round the sides and at the bottom.
  • Now, tie a double band of brown paper round the outside of the rim, standing well up above the top of it.
  • Put in the middle of a hot oven. Bake for 3 1/4-3 1/2 hours at gas mark 3 for the first 1 1/2 hours, and then decrease to gas mark 2 for the remainder.
  • Cool the cake in the tin, then store in an airtight container.
  • Can be served hot or cold with custard or double cream respectively

    Latest Videos on How to Cook

    See some experts cooking style