WHOLEMEAL CHRISTMAS CAKE with whole almonds
500g each of butter and br sugar
500g each of sultanas, currants, raisins
625g fine wholemeal flour
250g shelled almonds
125g each lemon peel, cherries, figs
juice of 1 orange or lemon (2T juice)
2T treacle
2t BP
1/2 tsp each of salt (just) & mixed spice
1/4t gr nutmeg
1 tsp cinnamon
8-9 eggs
Crm b&s, beat eggs and add gradually. Sift drys, add alt with spoonfuls of fruit. Then rest of ingredients (adding juice last).
Bake in a tin (lined with 2-3 layers paper) in mod oven 2 to 2.5 hours.
NOTE: THIS CAKE IMPROVES WITH KEEPING.