450 g / 1 lb glace cherries – red, green and yellow
Pinch of salt
A little sherry or brandy
225 g / 8 oz butter
225 g / 8 oz soft brown sugar
4 eggs – size 2
Rind of ½ lemon
25 g / 1 oz sliced whole or flaked almonds
100 g / 4 oz ground almonds
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon nutmeg
A little milk
Clean the sultanas by washing and drying well. Wash and chop the cherries in half, and dry well.
Steep overnight the dried fruits in a little sherry or brandy.
Cream the butter and soft brown sugar until light and fluffy, then alternately add the lightly beaten eggs, flour, and almonds, in three additions. (Always sieve the flour before adding). Add the lemon rind and mixed spices, and finally the sultanas and cherries, use a little milk to adjust the consistency.
Transfer to a well-lined 230 mm / 9 inch cake tin and bake at 180°C / 350°F / Gas Mark 4 for a ½ hour. Reduce to 150°C / 300°F / Gas Mark 2 until cooked (approximately 1–1½ hours).
Decorate simply with candied Cranberries & holly leaves, dusted with icing sugar.