Mom's Christmas Cake

3/4 pound brown sugar 3/4 pound butter 6 eggs 1 pound flour 1 pound sultanas 1 pound currants 1/4 pound raisins 6 ounces candied peel 2 ounces cherries 1/4 pound chopped almonds 1/2 teaspoon spice 2 tablespoons dark treacle 1 glass brandy (optional) Almond paste

Directions

Beat the butter and sugar to a cream, add each egg separately, and beat until the mixture is stiff and uniform. Stir in the flour, chopped almonds, fruit, treacle and brandy (if used). Spread in a tin well-lined with greased paper. Bake for 6 hours, 20 minutes at 250 degrees (3.45 hours for half quantity). Leave for 2 weeks before covering with almond paste. When set, cover with icing.

Almond Paste

1/2 pound ground almonds 3/4 pound icing sugar (or half icing and caster sugar) Few drops of almond essence Egg yolk

Directions

Mix ground almonds and sugar together, add almond essence and eggs and mix into a stiff paste. Turn out on a board and work by hand into smooth paste. Leave for 24 hours, before putting on the white icing.

Royal Icing

1 pound icing sugar 1 teaspoon lemon juice A little almond essence 2 egg whites

Directions

Crush sugar, add lemon juice and essence. Add unbeaten egg whites one at a time until mixture is the proper consistency. Apply over almond paste.