INGREDIENTS

INSTRUCTIONS

De-stalk and roughly chop dried figs. Halve glace cherries. Mix together
figs, glace cherries, currants, raisins, sultanas and rum.
Cover and set aside overnight or for at least 4 hours. Cream together
butter, brown sugar and treacle.
Beat eggs. Add into creamed butter a tbsp at a time, mixing in well.
Sift together flour and mixed spice. Fold sifted flour into butter mixture
Roughly chop almonds. Fold soaked dried fruit, chopped almonds and lemon
zest into cake mixture.
Preheat oven to Gas Mark 3/325F/170C.
Line a greased 7 in/18cm cake tin with a double thickness of greaseproof
paper.
Pour the cake mixture into the lined cake tin.
Bake for 2 hours until set. Cool in the tin for an hour before turning out.
Allow to cool thoroughly, wrap in a double layer of greaseproof paper, then
a double layer of foil. Store in an airtight tin.
Converted by MC_Buster.
NOTES : One of the traditional Christmas treats on offer at this time of
year is a     rich, boozy fruit cake, filled with    dried fruits and nuts
and flavoured    with citrus peel and spirits. Classically, a Christmas
cake is made  weeks in advance and set aside to develop in flavour. For
extra tipsy cakes try feeding it tsps of extra alcohol through small holes
in the top of the cake. Makes a 7 inch cake.
Recipe by: Teletext (Ch4)
Converted by MM_Buster v2.0l.

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