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| 12 x ca. 30 g | currants |
| 6 x ca. 30 g | sultanas |
| 6 x ca. 30 g | raisins |
| 4 x ca. 30 g | Dates chopped |
| 2 x ca. 30 g | Mixed peel |
| 2 x ca. 30 g | Glac, cherries |
| 2 x ca. 30 g | almonds chopped |
| 1 | Orange; zest of |
| 1 | Lemon; zest of |
| 1 | Glass of brandy |
| 1 Teelöffel | Mixed spice |
| 1 Prise | nutmeg |
| 12 x ca. 30 g | flour plain |
| 1 | Pinches salt |
| 8 x ca. 30 g | butter unsalted |
| 8 x ca. 30 g | brown sugar |
| 4 | eggs |
| 1 Esslöffel | treacle black |
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Preheat oven to gas mark 1.
Place all fruit into a bowl and pour on the brandy.(The longer the brandy soaks into the fruit the better the flavour of the cake). Cream the butter and the sugar together for about 10 minutes. Next add the eggs slowly, making sure that each addition mixes in before you add the next. (Be careful because curdling can occur).
Sieve the flour with the mixed spice, salt and nutmeg. Add the flour and spices until it has all been used. Next add all the fruit to the batter and mix until well combined.
Add the Black treacle and mix. Line a deep 7 inch round cake tin with grease proof paper.
Place all the mixture into the tin and cook in the oven for 3 1/2 to 4 hours.
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