Ingredients

250 grams	Currants
125 grams	Sultanas
125 grams	Raisins
200 grams	Billington's Natural Glace Cherries
1	Lemon rind grated
100 grams	Cut mixed peel
3 tbsp	malt whisky
2 tbsp	Billington’s Unrefined Molasses sugar
200 grams	Allinson Nature Friendly Plain White Flour
175 grams	Butter
175 grams	Billington's Light Muscovado sugar
4	Eggs beaten
	Salt pinch
1 tsp	Ground mixed spice

Additional Ingredients

Method

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1. Combine the currants, sultanas, rasins, cherries, lemon rind and cut mixed peel. Pour on the whisky and 4 tbsp water. Set aside for at least 30 minutes.
2. Meanwhile, line the tin with a circle of brown paper in the bottom, then on the bottom and sides with baking parchment. Cut a double thickness collar from the brown parcel paper to go around the tin while the cake is cooking.
3. Preheat the oven to 150 C/ 140 C fan/ Gas Mark 2
4. Take half of the fruit and puree it with the molasses sugar in a blender or food processor. Take a tablespoon of flour from the measured amount and stir it through the other half of the soaked fruit.
5. In a large bowlm cream together the butter and sugar until paler in colour. Add the eggs and beat well. Fold in the remaining flour, salt and mixed spice. Fold in the pureed soaked fruit, and lastly fold in the whole soaked fruit.
6. Spoon the mix into the prepared tin, Smooth the top, and arrange the blanched almonds decoratively on the surface. Put the cake on to a baking sheet. Wrap the brown paper collar around the tin and secure with string.
7. Bake for 2 hours and 30 minutes, until a skewer inserted comes out clean. Leave to cool in the tin.
8. Store in an airtight container.

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