Instructions: Grate appes. Juice oranges.

Marinate mixed fruit, apples and almonds in liqueurs and orange juice. Place in the refrigerator for 2 days, turning fruits a couple of times.

Sieve dry ingredients together: flours, salt, spices.

Cream butter and sugar until pale and thick.

Gradually add eggs while beating to form a smooth mixture. Add enough parisienne essence to give the desired colour.

Add sieved dry ingredients, fruits and treacle alternately. Combine ingredients until well mixed.

Line baking tins with baking paper, grease lightly, add mixture and smooth over the top.

Bake slowly at 325F/170C until a skewer comes out clean when inserted.

* Small tins 2 hours approx.

* Large tins 4 hours approx.

Allow to cool in tins, remove and wrap in gladwrap until required.

Cover with plastic icing and decorate as desired.

Suitable liqueurs include: brandy, Cherry brandy, Grande Marnier, Kirsch.

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