Rich Fruit Cake

8oz / 225g Butter
5oz / 150g Self-raising flour
5oz / 150g Plain flour
8oz / 225g Soft light brown sugar
1oz / 25g Ground almonds
5 Eggs
1 tabsp Honey
Rind of 1 Lemon and 1 Orange

3lb Mixed fruit (soaked for at least 48 hours in 1 tabsp glycerine and 4 tabsp brandy) –

• 1½ lb / 700g Sultanas
• 12oz / 350g Cherries
• 2oz / 50g Crystallised ginger
• 2oz / 50g Glace pineapple
• 2oz / 50g Nib almonds
• 4oz / 110g Apricots (dried and pre-soaked)
• 2oz / 50g Candied peel

Method –

1) Prepare fruit
2) Cream butter and margarine with sugar until light and fluffy. Beat in honey
3) Gradually beat in the eggs and alternately fold in flour and ground almonds
4) Stir in lemon and orange rind, mix in fruit
5) Place in 9-10″ lined tin, line tin with one layer of brown paper or baking parchment. Wrap several layers of brown paper or newspaper around the tin for insulation
6) Bake for 4 hours, start at 300oF (150 oC or gas No 2). Turn down oven after 30 minutes to 250 oF (130 oC or gas No ½ ) place tin on thick magazine on shelf in the oven.  Protect top with double foil when it begins to brown