Recipe for Fruitcake

 1.  Prepare a well greased tin.
 2.  Sift the flour and spices together.
 3.  Cream the fat and sugar and lemon rind  together  to become  light and fluffy.
 4.  Beat in the treacle.
 5.  Beat in the eggs one at a time,adding a tablespoon of flour with all but the first.
 6.  Fold in the remaining flour,the ground almonds,fruit and nuts until thoroughly mixed.
                  Gas no.3 (170°c)   2hours
 7.  Leave in the tin for 30 minutes,then turn onto a wire rach to cool.
 8.  Prick the cake with a skewer and spoon the brandy over the surface.

This helps  increase the storage time and keeps cake moist.
 9.  Wrap the cake in greaseproof paper and then a double thickness of foil.
10. Store in a cool dry place for 2 to 3 months to mature,before covering with almond paste.