1 lb. self-raising flour

1/2 lb. plain flour

1 teaspoon cinnamon

1 teaspoon spice

1 teaspoon ginger

1 teaspoon salt

1 lb. butter

3/4 lb. brown sugar

8 eggs

3/4 lb. raisins

3/4 lb. sultanas

1/2 lb. currants

1/2 lb. dates

1/4 lb. chopped dried figs or ginger

1/4 lb. blanched almonds

1/4 lb. mixed candied peel

2 oz. crystallised cherries

1 tablespoon warmed treacle

1 wineglass rum

1/2 teaspoon baking soda

1 tablespoon boiling water



Sift both flours, cinnamon, spice, ginger, and salt together. Cream butter and brown sugar, add eggs one by one, beating well each time. Mix in raisins, sultanas, currants, dates, dried figs, almonds, candied peel, and cherries, add alternate cupfuls of sifted flour and mixed fruit to the butter, brown sugar, and egg mixture. Mix well together, add warmed treacle, rum, and baking soda dissolved in boiling water. Mix well together, bake in a moderate to low oven, about 300 degrees F. 3 to 4 hours.