Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  250            grams  butter -- (8oz)
  250            grams  soft brown sugar -- (8oz)
  1         tablespoon  black treacle
  5             medium  eggs
  275            grams  plain flour -- (9oz)
  1           teaspoon  ground mixed spice
  1           teaspoon  ground cinnamon
  350            grams  currants -- (12oz)
  250            grams  sultanas -- (8oz)
  175            grams  raisins -- (6oz)
  125            grams  glac‚ cherries -- quartered (4oz)
  75             grams  chopped mixed peel -- (3oz)
  50             grams  blanched almonds -- chopped (2oz)
  75             grams  ground almonds -- (3oz)
                        grated rind of 1 lemon
                        ALMOND PASTE
  500            grams  ground almonds -- (1lb)
  250            grams  icing sugar -- (8oz)
  250            grams  caster sugar -- (8oz)
  1             medium  size egg
  2          teaspoons  lemon juice
  4              drops  almond essence
  4        tablespoons  warmed -- sieved apricot jam
                        ROYAL ICING
  3             medium  size egg whites -- (alternatively use
                        pasteurised dried
                        egg white as
                        advised on the
                        packet)
  750            grams  icing sugar -- sifted (1 1/2lb)
  1           teaspoon  lemon juice

Preparation:

Grease and line a deep 23cm (9 inch) round cake tin. Cream together the butter, sugar and treacle until light and fluffy. Beat in the eggs one at a time adding 25g (1oz) of flour with the last two. Sieve in the remaining flour with the spices and fold in. Stir in the prepared fruit, nuts and lemon rind. Spoon the mixture into the prepared tin and smooth the top, hollowing the centre slightly. Place in a preheated oven 150 øC, 300 øF, Gas Mark 2 for 3-3 3/4 hours or until a skewer inserted into the centre of the cake comes out clean. Mix the almonds and sugar and bind together with the beaten egg, lemon juice and almond essence (or use 1 kg/2lb ready made marzipan). Brush the tops and sides of the cake with jam. Roll out just over half the almond paste into a 23cm (9 inch) circle and place on top of the cake. Roll out remaining paste into two strips the depth and half the circumference of the cake. Place these round the sides of the cake and press together. Place on the cake board and leave to dry for 3-4 days before icing. Lightly whisk the egg whites. Add the icing sugar a little at a time, beating well between each addition until the icing forms peaks. Beat in the lemon juice. Spread over cake and draw up in peaks to give a snowy effect. Decorate with holly, robins etc.

Nutritional Information:

10865 Calories (kcal); 518g Total Fat; (40% calories from fat); 204g Protein; 1511g Carbohydrate; 1482mg Cholesterol; 2464mg Sodium