Perla’s Fruit Cake

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275g currants
275g sultanas
200g raisins
150g glace cherries
125g candied peel
125g blanched chopped almonds
275g plain flour
Pinch of salt
1 level teaspoon grated nutmeg
Half a teaspoon of mixed spices
Half a teaspoon of ground cinnamon
275g margarine
275g sugar
6 eggs
Grated rind of one lemon
Rum or brandy

1. Mix all fruit, spices, almonds, lemon and rum into a bowl. Mix well and leave over night.

2. Cream margarine and sugar and eggs. Mix again and add flour. Gradually, add the fruit mixture.

3. Line a cake tin with grease proof paper, 5cm above tin.

4. Below the cake, on another shelve put a baking dish, half with water. This keeps the cake moist. Candied fruit will not get dry and the top will be even.

Almond paste

Ingredients A
120 g ground almonds
120 g icing sugar

Ingredients B
120g caster sugar
1 egg

1. Sieve the ingredients of A thoroughly together and make a bay.

2. Place the ingredients of B in a saucepan and warm.

3. Transfer the contents of saucepan to the bay. Mix into a smooth paste