You will need a 6 inch, 8 inch and 10 inch cake tin.

Ingredients

		3 Tier Round		3 Tier Square
Sultanas		1300g		1700g
Raisins		500g		650g
Currants		200g		300g
Broken Glace Cherries		500g		600g
Chopped Walnuts		200g		300g
Mixed Peel		200g		300g
Mixed Spice		25g		30g
Sherry		100ml		125ml
Dark Rum		100ml		125ml
Brandy		100ml		125ml

Mix together dry ingredients and mix in liquid thoroughly.

Cover, and soak for 7 days, turning at least twice during the soaking time, allowing the fruit to soak up all the liquid and swell.

		3 Tier Round		3 Tier Square
Plain Flour		800g		1000g
Ground Almonds		200g		250g
Soft Dark Brown Sugar		700g		900g
Cake Margarine or Butter		700g		900g

Sieve dry ingredients together. Place in a mixer with the margarine/butter. Mix on a Low speed to a fine crumbly consistency (do not form a paste).

		3 Tier Round		3 Tier Square
Black Treacle		100g		150g
Medium Eggs		15		20

Beat together and add gradually in 3 separate portions, and on medium speed. Cream for 2 minutes. Scrape down at least once.

		3 Tier Round		3 Tier Square
Plain Flour		150g		200g

Sieve in to the prepared fruit and fold in lightly by hand.

Scale the above, into the lined and greased tins:

		3 Tier Round		3 Tier Square
6 inch tin		1000g		1300g
8 inch tin		2100g		2500g
10 inch tin		3300g		4500g

Pre-heat oven to 275F (140C) Place a pan of boiling water at bottom of oven.

Bake until centre of cake reaches 200F (95C), ideally using a digital temperature probe.