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1
Place the mixed fruits in a large bowl and stir in the brandy and whisky.
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2
Mix well, cover and leave to marinate overnight.
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3
Line and grease a 9 inch springform cake pan.
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4
Wrap newspaper around the outside of the pan and secure with string.
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5
Place a newspaper on a baking sheet and place the tin on top.
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6
Preheat the oven to 150C, 300F, gas mark 2.
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7
Sift the flour, salt and spices into a large bowl.
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8
Beat together the butter and sugar until pale and fluffy.
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9
Gradually beat in the eggs and molasses, adding a spoonful of the flour mixture to prevent curdling, until well combined.
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10
Stir in the remaining flour mixture.
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11
Stir in the lemon and orange juice, walnuts and almonds.
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12
Rinse the glace cherries under cold running water and pat dry.
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13
Halve and stir in the creamed mixture with the peel and mixed fruits.
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14
Spoon mixture into pan, cover with a few sheets of folded newspaper to stop burning.
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15
Bake for 4 1/2 - 5 hours or until a skewer put into the middle comes out clean.
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16
Remove from oven and cool in pan.
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17
Remove from pan, wrap in greaseproof paper.
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18
Don't remove lining paper.
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19
Wrap in foil and put in an airtight container in a cool, dry place.
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20
Leave for 3 months.
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21
Once a month pierce base with a skewer then spoon over 4-6tbsp of brandy.
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22
Rewrap and leave until the next time.
