Serves 16
Preparation time 45 minutes, plus cooling
Cooking time 3–3½ hours
125 g (4 oz) self-raising flour
200 g (7 oz) plain flour
¼ teaspoon salt
1 teaspoon ground mixed spice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
250 g (8 oz) butter
250 g (8 oz) soft dark brown or dark muscovado sugar
2 teaspoons black treacle
5 eggs
50 ml (2 fl oz) medium-dry sherry or strained cold tea
1½ teaspoons vanilla extract
250 g (8 oz) currants
250 g (8 oz) sultanas
250 g (8 oz) prunes or dates, roughly chopped
250 g (8 oz) seedless raisins
75 g (3 oz) cut mixed peel
50 g (2 oz) ground almonds
75 g (3 oz) glacé cherries, halved
finely grated rind of 1 lemon
3–4 tablespoons brandy
Grease and line a 23 cm (9 inch) round or 20 cm (8 inch) square cake tin, using a double thickness of greased greaseproof paper. Line the outside with several thicknesses of brown paper, standing at least 5 cm (2 inches) above the top of the tin.
Sift the flours into a bowl with the salt, mixed spice, cinnamon and nutmeg. In another large bowl, cream the butter with the sugar until light. Beat in the treacle.
Lightly beat together the eggs, sherry or tea and vanilla extract. Gradually beat half the egg mixture into the creamed mixture. Fold in one-third of the mixed flours. Continue to add the egg and flour mixtures alternately. Mix in all the remaining ingredients except the brandy. Turn into the prepared tin and smooth the top.
Bake in a preheated oven, 140°C (275°F), Gas Mark 1, for about 3–3½ hours until a skewer inserted into the centre of the cake comes out clean. Cover the cake with a double layer of greaseproof paper if it starts to brown too much during cooking.
Leave the cake to cool in the tin before turning out on to a wire rack to cool completely. Prick all over with a fine skewer and spoon brandy over the cake. Store the cake in an airtight tin and leave to mature for about 1 month before using.
For iced rich Christmas cake, brush the cake all over with smooth apricot jam, then cover with 1 kg (2 lb) marzipan (use half this quantity if you want to cover only the top of the cake). Ice the whole cake with 2–3 coats of thin royal icing (see page 10).