Instructions
- Mix dried fruit and brandy – simmer -cool – leave 24 hours. Take butter out of fridge to soften and make Number 3 easier.
- double line cake tin 20mm and pre-hesat oven to. 150c
- Blitz 1/2 fruit to make a paste and stir back into fruit
- Cream butter and sugar until light and fluffy (or in my case bored!) in a separate bowl
- grate in lemon zest
- Beat in eggs one at a time (I don’t know why but all the recipes say this)
- Mix in treacle
- sift flour and spices and ground almonds in and mix
- mix the fluffy butter mix together with the fruit
- fold in the walnuts
- spoon into the mix into the lined cake tin
- Put in oven for 2hours and 10 minutes I suggest a check at 1hr50 and then every 20 minutes (use common sense) thereafter
- Brush with some brandy
- Cool for 5 minutes
- Remove and double wrap in foil
- Feed with brandy weekly if you want