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1
Grease a 8 inch square cake tin; line it with greased greaseproof paper. Tie double brown paper round the outside.
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2
Sift the flour and spices together into a large mixing bowl and stir in the grated lemon rind.
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3
Cream the butter in a separate bowl and gradually beat in the sugar until light and fluffy.
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4
Add the treacle and fold into mixture.
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5
Add the eggs beating the mixture after each egg.
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6
If the mixture curdles add a little flour.
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7
Lightly fold in the sifted flour with the fruit, nuts and mixed peel until evenly distributed.
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8
Add and mix in the brandy ( 3 tablespoons )
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9
Spoon the mixture into the cake tin and level the surface. Knock tin to get rid of air bubbles.
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10
Make an indentation in the centre to allow for the cake rising in the centre. Cover and leave in a cool place for 24 hours.
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11
Place an ovenware container of water on the bottom of the oven. Then place cake tin on a double piece of brown paper on middle shelf of oven and bake at 150 deg. C or 300 deg. F for 4 hours.
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12
Test to see if cooked by inserting a skewer in the cake which should come out clean.
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13
Cool cake in the tin for an hour then turn out onto a wire rack and remove the paper.
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14
When cold, prick the cake top with the skewer and spoon the remaining brandy over the cake surface. Wrap in fresh greaseproof paper then foil.
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15
Place inverted into an airtight tin for at least one month before covering the cake with almond paste. Finish off with royal icing and decorate to your preference.
