Title: Rich Fruit Cake
Source: Deliah Smith
Oven 275 deg F
8 in round or 7in square tin greased and lined
Overnight place all the dried fruit and pell in a bowl and mix in the brandy, cover with a clean cloth - soak for at least 12 hours.
Sift the flour salt and spices into a large mixing bowl, In a separate bowl cream the butter and sugar together. Beat up the eggs and add 1 Tbs at a time to the creamed mixture, beating thoroughly after each addition, add a little flour if curdles. When all the egg has been added fold in the flour and spices. Stir in the fruit that has been soaking, nuts, treacle, grated lemon and grated orange.
Spoon the mixture into the tin.
Tie a band of brown paper around the outside of the tin and cover the top of the cake with a double square of greaseproof paper with a small hole in the middle. Bake on th lower shelf for 4-1/4 to 4-1/2 hours don't open the door until at least 4 hrs have passed. When the cake is cold double wrap in greaseproof paper and in an airtight tin.
Feed periodically with brandy.