Ingredients
500g unsalted butter
500g brown sugar
10 eggs, separated
625g plain flour
500g sultanas
500g currants
500g raisins
250g preserved fruit
250g chopped dates
250g mixed peel
250g blanched almonds
250g glace fruit
125g glace cherries
1 wineglass brandy
1 wineglass rum
1 winegass lemon, vanilla and almond essences
2 Tbsp roswater
2 Tbsp orange flower water
2 Tbsp glycerine
1 Tbsp cinnamon
1 Tbsp nutmeg
Preparation
Prepare a 25cm square tin with brown paper and buttered greaseproof paper. Cream butter and sugar and add 10 beaten egg yolks. Toss 125g flour to seaparate the fruit and nuts. Add remaining 500g flour. Beat egg whites stiffly and add to mixture. Add liquids and spices. Cook around 3 hours at 160C but check regularly.
