Method

  1. Grease and line a nine-inch cake tin. 

  2. Grate lemon grind. 

  3. Clean the fruit (if not already washed), chop the cherries and peel.

  4. Sieve the flour, spice and salt. 

  5. Add all the fruit to the flour. 

  6. Cream fat and sugar. 

  7. Beat the eggs and gradually add to the creamed mixture. 

  8. Gradually fold in the fruit and flour. 

  9. Add the brandy

  10. Turn into prepared tin and cook for 4.5-5 hours at 300F or Mark 2. 

  11. Turn out of tin and allow to cool. 

  12. Wrap in several layers of greaseproof paper and store in an air tight tin.