- 350g plain flour
- Pinch of salt
- 125g butter, in small cubes
- 50g lard, in small cubes
- 400g currants
- 300g raisins
- 100g mixed peel
- 3 tbsp whisky
- 50g chopped almonds
- 75g soft dark brown sugar
- 200g plain flour
- 1/2 a level tsp baking powder
- 1/2 a level tsp cream of tartare
- 2 level tsp mixed spice
- 275ml - 300ml milk
- 1 egg, beaten, to glaze
Pre-heat the oven to 160C/140C Fan/Gas 3. Grease a 2lb (24cm) loaf tin with butter and line with a strip of baking parchment - this will help to lift the cake out.
Sift the flour and salt into a large bowl and then rub in the butter and lard until it resembles breadcrumbs. Add 2 tbsp water to make a stiff, not sticky dough. Roll the dough out on a floured board to the thickness of a pound coin and use three quarters of it to line the tin. Wrap the rest in cling film. Chill.
Soak the currants and raisins in whisky for 30 minutes. Add the peel, almonds and sugar, and mix well.
Sift the flour with the baking powder, cream of tartare and mixed spice, and then mix with the fruit mixture. Stir in the milk. Pack into the case and level the top.
Roll out the rest of the pastry to make a lid, dampen the edges of the pastry case and put the lid on top. Seal and crimp the edges. Glaze with egg.
Push a skewer right through the fruit and pastry in 4 places. Then prick the top with a fork.
Bake for 3 hours. Cool in the tin before trying to get it out.