Ingredients
| 250 g | Butter, softened |
| 250 g | Brown sugar |
| 5 | Eggs, separated |
| 375 g | Flour |
| ½ tsp | Baking soda |
| ½ tsp | Salt |
| ½ tsp | Ground cinnamon |
| ½ tsp | Mixed spice |
| 1 tsp | Ground mace |
| 150 ml | Brandy |
| ¼ tsp | Almond essence |
| 250 g | Currants |
| 125 g | Mixed peel (Main) |
Directions
- Line a cake tin and pre-heat oven to 160C. In a mixing bowl, cream butter and sugar till light and creamy. Add one egg yolk at a time and mix well after each addition.
- Sift dry ingredients together twice. Add almond essence to brandy. Add dry ingredients to butter mixture, alternating with brandy. Shake currants and peel together with some flour in a resealable bag and add to mixture. Mix well. Pour batter into tin and brush surface with some milk.
- Bake for one hour, remove from oven and place on a cooling rack