Martha's Christmas cake

• 10 ounces butter
• 10 ounces dark brown sugar
• 1 tablespoon molasses
• 2 lemons, rind grated
• 5 large eggs
• 2 tablespoons brandy or 2 tablespoons sherry wine
• 12 ounces plain flour
• 1 teaspoon mixed spice (allspice)
• 12 teaspoon cinnamon
• 1 12 lbs currants
• 34 lb sultana
• 34 lb raisins
• 4 ounces blanced almonds, chopped
• 4 ounces chopped mixed candied peel
• 4 ounces chopped glace cherries

1. Cream butter and sugar with molasses and lemon rinds.
2. Beat until mixture is soft and light.
3. Whisk eggs and liquid and gradually beat into creamed butter mixture, adding little sieved flour if curdling shows.
4. Mix in fruit with flour- gently but not overmixing and add spices.
5. Pour into buttered cake tin.
6. Bake in oven at 325-350 degrees F.
7. for 1-1/4 hours then lower oven to 300 degrees for 2-1/2 to 3 hours.
8. Allow to cool in tin.
9. Tip out.
10. Baste in sherry.
11. Wrap in foil.
12. Age well!

butter, brown sugar, molasses, lemons, eggs, brandy, flour, mixed spice, cinnamon, currants, sultana, raisins, blanced almonds, mixed candied peel, glace cherries

Taken from www.food.com/recipe/marthas-christmas-cake-73880 (may not work)