- Sieve extra flour onto a sheet of paper.
- Wash, dry and pick the currants.
- Blanch the almonds, fine shred the mixed peel and mix with the currants.
- Sieve the sugar and place in a pan. Add the butter and all the spices in a fine powder, and beat to a light cream.
- Add the eggs, two at a time, allowing 5 minutes of good beating between each lot.
- When all the eggs are combined, mix in the fruit and peel and lastly add the flour with the brandy.
- When thoroughly mixed, put into well papered hoops, pressing it down in the centre with the back of the hand.
- Put in a cool oven and bake for 6 hours.
- If oven is not large enough, it is better to make two or more cakes as the large one will get burnt at the side.
- Cake is better baked one month before, and wrapped in wax paper and kept in an air-tight tin in a cool place.
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