This recipe comes from Austinite Gale Kinnon, who says versions of this recipe she found online (TheSpruceEats.com) have been in her family for generations. “My family traces its heritage back to the Original 13 Colonies and I think we’ve been eating it ever since.”
Serves: 10-12
Ingredients
• 3 ½ cups currants
• 1 ½ cups golden raisins
• 1 ½ cups black raisins
• ¾ cup mixed candied peel, finely chopped
• 1 cup glace cherries, halved
• 3 1/3 cups all-purpose flour
• Pinch of salt
• ½ level teaspoon mixed spice
• ½ teaspoon ground cinnamon
• ½ teaspoon freshly ground nutmeg
• 10 ounces butter, softened
• 1 1/3 cups brown sugar
• 1/2 lemon, zested
• 6 large eggs, beaten
• 3 tablespoons brandy
Directions
Heat the oven to 300 degrees. Line a 9-inch round cake pan with 2 thicknesses of parchment, and tie a double-band of brown paper around the outside the tin to insulate the cake from burning.
Combine fruits and flour, salt and spices in a large bowl. In a second bowl, cream the butter with sugar. Stir in the lemon zest, and add the beaten egg. Fold in half of the flour-fruit mixture and, when sufficiently combined, fold in the remaining mixture. Add the brandy and mix.
Spoon the mixture into the cake pan. Put in the lower part of the oven and bake for 4 ½ hours. If the cake browns too rapidly, cover the top with parchment paper after 2 ½ hours. When the baking time is up, stick a wooden skewer into the cake. If it comes out clean, the cake is done.
Once the cake cools, pour 2-3 tablespoons of brandy over the top. The cake will keep for several weeks if stored in a cool, dry place.
Before serving, the cake can be iced with a cream-white icing, if desired.