This is a recipe from my paternal Grandmother. As a young girl she was in service at one of the large houses in Bury St Edmunds and this recipe was given to her by the cook at the time.
1. 200 butter
2. 100g brown sugar
3. 8fl oz water
4. 1 tsp mixed spice
5. 1/2 tsp grated nutmeg
6.1 tbsp rum or brandy
7. 600g dried fruit:- 200g sultanas, 200g raisins, 200g mixed fruit
8. 200g chopped glace cherries
9. 1 tsp bi-carb soda
10. 3 large eggs, well beaten
11. 100g self raising flour
12. 100g plain flour
13. good pinch salt
14. 1 tsp almond essence
Put first 9 ingredients into a large saucepan.
Bring to the boil and simmer for 8-10 minutes.
Leave until almost cold and then add all the other ingredients.
Leave in the saucepan overnight, covered with a cloth.
Lin a square or round tin with brown paper and the greaseproof paper and grease.
Pour all ingredients into tin and bake for 2-21/2 hours on 180 c (slightly less for fan oven)
When cooked sprinkle with more rum or brandy, cover with a cloth and leave in tin until cold.
Keep at least 4 weeks until cutting (keep as long as possible)
When it comes to the time I will pass on my recipe for almond paste to cover it with!