Christmas Cake

• 1/2 lb. flour
• 1 small tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 lb. butter
• 1/2 lb. brown sugar
• 1/2 lb. raisins
• 1/2 lb. currants
• 6 oz. light raisins
• 1/2 lb. mixed peel
• 2 oz. ground almonds
• 5 eggs
• 1 Tbsp. brandy or rum

1. Prepare raisins and peel.
2. Mix baking powder, salt and cinnamon with the flour and sift.
3. Beat butter and sugar to soft cream.
4. Beat eggs for 5 minutes.
5. Add them to the butter mixture by degrees, beating all the time.
6. When mixture is quite smooth, continue beating while you add the flour gradually, then the fruit and almonds.
7. Stir in the brandy or rum and turn into a cake pan that has been lined with two thicknesses of waxed paper.
8. Bake in slow oven 5 hours at 325u0b0.
9. Cover with waxed paper as soon as it is brown.
10. This cake will keep for 6 months or more in airtight tin and should be made several weeks or a month before Christmas. Cut the top level for frosting.

flour, baking powder, salt, cinnamon, butter, brown sugar, raisins, currants, light raisins, mixed peel, ground almonds, eggs, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872457 (may not work)