Rich Christmas Fruitcake

• butter↗8 ounces
• packed brown sugar8 ounces
• flour↗8 ounces
• self-rising flour2 ounces
• salt↗1⁄2 teaspoon
• eggs↗4
• nutmeg↗1⁄4 teaspoon
• sherry wine or brandy↗3 tablespoons
• sultanas↗8 ounces
• currants↗8 ounces
• seeded raisins↗8 ounces
• mixed citrus peels2 ounces
• chopped glace cherries2 ounces
• dates↗2 ounces
• almonds↗2 ounces
• teaspoon mixed spice1
• teaspoon cinnamon↗1

Step-by-step instructions

1. 1

   Line a 8-inch round, or 7-inch square tin with 3 layers of paper.

2. 2

   Having said that, I find it easier to line it with one, then wrap the OUTSIDE of the tin in several layers of newspaper, tied with kitchen string.

3. 3

   Weigh and measure ingredients.

4. 4

   Sift flour salt and spices.

5. 5

   Cream butter and sugar.

6. 6

   Gradually add the eggs to the creamed mixture.

7. 7

   Mix well.

8. 8

   It may look a bit curdled at this stage, but that's OK.

9. 9

   Add the fruit, nuts, then the flour and liquid.

10. 10

    Stir gently and thoroughly. I do this with my (clean) hands.

11. 11

    Place in the prepared tin, hollowing out the centre a little to allow for rising.

12. 12

    You can decorate the top with blanched whole almonds now if you wish.

13. 13

    Bake in a 325°F oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.

14. 14

    When baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.

15. 15

    This is good made in about October, and stored wrapped in foil in an airtight container until Christmas.