1 lb | 450g plain flour
1 lb | 450g butter
1 lb | 450g brown sugar
1 lb | 450g large black raisins
1 lb | 450g currants
1 lb | 450g sultanas
1 lb | 450g citron peel
1 lb | 450g lemon peel
1 lb | 450g orange peel
1 lb | 450g almonds
1 cup brandy
2 tsp baking powder
4 tsp allspice (see below)
12 yolks of eggs
6 whites of eggs
3 tbs of creme de cacao or curaçao
2 or 3 tbs of molasses

Allspice

2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg

Mince almonds and fruits, soak in brandy and liqueur. Beat butter with sugar, then put in eggs one at a time.

Add sifted flour, spice and baking powder to the soaked fruit, firstly draining off remaining liquids (brandy, etc.) if any and coat the fruit, trying to separate individual pieces of wet fruit (to avoid the fruit settling to the bottom).

Finally add the egg mixture and treacle, stirring until all is mixed.
Put 3 layers of brown paper in the cake tin, and lastly a layer of buttered aluminium foil.

Bake the cake for many hours in a very low oven (250-275°F), checking after some time with a toothpick to see when done.

Store in an airtight container.