Old English Rich Christmas Cake

• 8 oz. currants (omit if you can't find)
• 4 oz. raisins
• 4 oz. sultanas and white raisins
• 4 oz. glazed cherries
• 4 oz. mixed chopped peel (citrus)
• 2 oz. chopped walnuts
• 2 oz. ground almonds
• grated rind of 2 lemons
• 10 oz. flour
• pinch of salt
• 2 tsp. baking powder
• 2 tsp. allspice
• 8 oz. butter or margarine
• 8 oz. dark brown sugar
• 3 Tbsp. black treacle (molasses)
• 3 large eggs
• 3 Tbsp. rum

1. Use 8-inch round cake pan.
2. Brush pan with melted shortening. (The following is how the old original English recipe is written: Cut 2 rounds of waxed paper to fit base of pan.
3. Put one in bottom, cut a doubled strip of waxed paper 2-inches deeper than the pan and long enough to go around inside.
4. Make 1-inch fold along the length of the strip and make diagonal snips 1-inch apart to the fold.
5. Fit the strip around the sides of the pan with the snipped edge fitting neatly on the base.
6. Cover it with the other round of paper and brush entire lining with melted shortening.)

currants, raisins, sultanas and, cherries, mixed chopped peel, walnuts, ground almonds, lemons, flour, salt, baking powder, allspice, butter, dark brown sugar, black treacle, eggs, rum

Taken from www.cookbooks.com/Recipe-Details.aspx?id=409037 (may not work)