This is a famous old recipe. Serve it with tea, coffee or sherry. To serve it
in the traditional style, put the entire loaf on a plate or cutting board, and slice
it as you serve it.
- 1 1/2 cups currants
- 1 cup diced mixed candied fruit
- 1 cup dark seedless raisins
- 3/4 cup light seedless raisins
- 1/2 cup halved candied cherries
- 1/2 cup brandy
- 1 1/4 cups softened butter
- 1 cup granulated sugar
- 5 eggs
- 3 1/4 cups sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 cup sliced blanched almonds
- Soak fruits in brandy overnight.
- Cream butter; add sugar, then cream again.
- Beat in eggs one at a time, beating well after each addition.
- Add sifted dry ingredients.
- Drain fruits; stir into batter.
- Pour into prepared 9 x 3 1/2-inch tube pan.
- Sprinkle with almonds; gently press into top of batter.
- Bake at 325 degrees F for 1 hour and 20 minutes to 1 hour and 40 minutes.
- Cool in pan for 30 minutes; remove from pan; cool on rack.
If desired, you can sprinkle a mixture of cinnamon-sugar over the top before