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Set oven to 350 F. or Mark 4. Mix the flour, bicardonate of soda, spices and sugar in a bowl. Add the raisins, currants, mixed peel and almonds. Moisten the mixture with the milk and brandy and stir well. Roll out two-thirds of the pastry to line a well greased 10 inch cake tin. Fill with the fruit mixture and make a lid with remaining pastry. Seal the edges using a little cold water; press firmly. Brush with beaten egg. Finally make four holes with a skewer right to the bottom of the tin. Bake for 2-2-1/2 hours; the cake is ready when a skewer pushed in comes out clean. If the top is browning too much, protect with greaseproof paper. Cool, slice and serve. |