|250 g||Butter, softened|
|250 g||Brown sugar|
|½ tsp||Baking soda|
|½ tsp||Ground cinnamon|
|½ tsp||Mixed spice|
|1 tsp||Ground mace|
|¼ tsp||Almond essence|
|125 g||Mixed peel (Main)|
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- 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