Christmas cake!

1. Line a tin with double thickness greaseproof paper. Tie a band of brown paper around the outside of the tin twice the height of the tin.

2. Sieve the flour, baking powder, spices and salt and set aside.

3. In a large bowl cream together sugar n butter until light and fluffy, beat in the eggs one at a time adding a spoonful of flour with each egg.

4. Mix the remaining flour with the fruit (this stops the fruit sinking in rhe cake)

5. add flour/fruit mix to butter mixture and fold together. Stir in lemon rind and almond bits then pour mixture into the tin. Gently spread the mix evenly and put in the oven.
Cook near the bottom of the oven 110°c. For 6 hours

6. When cooked turn out onto a rack and when cold, pierce the bottom of the cake several times and pour over the brandy. Wrap in foil feed once more with brandy a week or so later and ice a bit nearer to xmas