All natural: Europe

Ingredients 

8 ozs/230 grams sultanas
8 ozs/230 grams raisins
8 ozs/230 grams currants
5 ozs/150 grams glace cherries (quartered)
5 ozs/150 grams mixed peel
5 ozs/150 grams almonds (chopped or flaked)
Grated rind of 2 lemons
Grated rind of 1 orange
Juice of 1 orange
3 – 4 tablespoons of brandy, whiskey or rum
3½ ozs/100 grams ground almonds
11 ozs/300 grams Stork margarine (at room temperature)
12 ozs/350 grams ZSWEET
7 large eggs
14 ozs/400 grams self raising flour
1½ level teaspoons mixed spice
½ level teaspoon cinnamon
or nutmeg

Oven Temperature:
Preheat to Gas Mark 1 – 275^oF – 140^oCBelow centre shelf

Size of Tin:
A deep 10 inch/25 cm round cake tin or a deep 9 inch/23 cm square cake tin 

Method
Line the tin – first with brown paper and then with greaseproof/baking paper and grease well with margarine. Put all fruit, excluding ground almonds into a bowl. Add in orange juice and whiskey or rum or brandy.Leave to soak for a few hours or overnight, if possible. In a separate large mixing bowl, cream together ZSWEET and margarine. Add in eggs and flour beating well after each addition.

Add in ground almonds.Now add in fruit and mix well with a wooden spoon.Place the mixture in the prepared tin and smooth the top with the back of a wet tablespoon Bake in the preheated oven for about 4 hours. Less for a fan assisted oven.

Check regularly after 3 hours and place a sheet of brown paper on top of cake to prevent burning. Pierce with a skewer and when this comes out clean, cake is ready. Pour over a little alcohol (optional).Remove from the oven. Allow to cool in the tin.Turn out. Remove papers and wrap in double greaseproof paper, then in foil. Store in a cool dry place.