This recipe will make a 20-cm (8-in) round cake or an 18-cm (7-in) square cake.

INGREDIENTS:

• 500 g currants
• 185 g sultanas (golden raisins)
• 185 g raisins, chopped
• 60 g glace (candied) cherries, chopped
• 60 g g mixed peel, chopped
• 45 ml brandy
• 250 g plain (all-purpose) flour
• 2.5 ml (1/2 tsp) salt
• 1.25 ml (1/4 tsp) fresbly grated nutmeg
• 2.5 ml (1/2 tsp) ground cinnamon
• 60 g blanched almonds, chopped
• 250 g brown sugar
• 10 ml black ireacle (molasses)
• 250 g unsalted butter
• 4 eggs
• grated rind of 1 lemon or 1 orange

INSTRUCTIONS:

Put all the fruit in a bowl and pour over the brandy. Cover and leave overnight.

Preheat the oven to 140°C (275°F, Gas 1). Grease the cake tin and line it with greaseproof (wax) paper.

Cream the butter and sugar together until light and fluffy. Beat the eggs and add them, a tablespoon at a time, to the creamed mixture, beating well after each addition. Add a little flour if the mixture starts to curdle. When all the eggs have been added, fold in the sifted flour and spices. Add the fruit, nuts, treacle and grated fruit rinds. Mix well.

Spoon the mixture into the prepared cake tin and spread it out evenly with the back of a spoon. Tie a band of brown paper around the outside of the tin and cover (he top of the cake with a double square of greaseproof paper with a hole cut in the centre. Bake near the bottom of the oven for 4 1/2 – 4 3/4 hours. Test with a skewer.

Remove from the oven, cool the cake in its tin, in a towel and store in an airtight container.

Free Download Printable Rich Fruit Birthday Cake Recipe (PDF) 

https://drive.google.com/open?id=1cf5ZvtwadKLBK1CH__qaonV51pcfkawd