12 oz/350g Margarine (at room temperature),
12 oz/350g dark brown sugar
1 lb/450g currants
12 oz/350g sultanas
12 oz/350g raisins
5 oz/150g cherries washed, dried and halved
5 oz /150g mixed peel
5 oz/150g almonds, blanched and chopped
Grated rind of 2 lemons
Grated rind of 1 orange
15 oz/425g plain flour
1 1/2 level teaspoons mixed spice
1/2 level teaspoon ground nutmeg
3 oz/75g ground almonds
7 eggs, size 1 or 2
3 tablespoons whiskey

Oven Temperature: Pre-heat to Gas Mark 2 - 300° Degree Celcius.

Shelf: Shelf below centre.
Size of Tin: 10 inch/25 cm round.

Approximate Baking Time: 4 1/2 - 5 hours.

1. Brush the tin with melted Margarine and line the bottom and sides with double greaseproof paper.
2.Place all the cake ingredients together in a very large mixing bowl or basin and beat with a wooden spoon until well mixed (3-4 minutes).
3.Place the mixture in the prepared tin and smooth the top with the back of a wet tablespoon.
4.Bake in the pre-heated oven for 4 1/2 - 5 hours. Check at intervals after 3 hours, as ovens tend to vary. Cover the cake with double greaseproof paper or foil for about the last hour, to prevent the top of the cake from becoming too brown.
5. Test the cake by pressing the centre top with the fingers, it should feel firm. Insert a clean warm skewer into the centre of the cake, if it comes out clean with no uncooked mixture clinging to it, the cake is ready. At this stage there should be no sizzling noise to be heard from the cake.
6. Leave the cake to cool in the tin overnight. Turn out and remove papers.

To Store: Wrap in double greaseproof paper and foil, then store in a cool dry place.

Hints:
1. This recipe is equally suitable for the traditional creaming method, if preferred.
2. This cake may be baked in a 9inch/23cm square tin. It will bake a little faster, in about 4 1/2 hours approximately.

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