Instructions: Line the sides and bottom of a 23cm square cake tin with 3 layers of newspaper, 1 layer of brown paper and 1 layer of baking paper.

Place currants, sultanas, raisins, cherries, almonds, mixed peel and lemon rind in a large bowl. Pour brandy over and leave to soak overnight.

Melt butter in a large saucepan.

Mix in sugar and treacle and remove from heat.

When mixture has cooled, beat in eggs with a wooden spoon.

Mix in undrained fruit and fold in sifted flour, mixed spice and nutmeg until combined.

Pour into the prepared tin.

Shake a wet hand over the top of the cake.

Place whole almonds decoratively over top of mixture. Bake at 150 C for 3 to 3 1/2 hours or until an inserted skewer comes out clean.

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