Rich Fruit Cake Straight From England

• 6 oz butter
• 6 oz brown sugar
• 3 eggs
• 2 oz ground almonds

Keep the above at room temprature

• 2 1/4 mixed dried fruit (good quality; it makes a difference!)
• 4 oz glace cherries
• Zest and juice from one lemon and one orange
• 2 tsp mixed cinnamon, allspice, nutmeg

Soak fruit in enough Harvey Bristol Cream sherry and citrus juices to cover. Cover the dish and soak for one week.

When ready to bake the cake:

• Cream butter and sugar well
• Add eggs one at a time until absorbed
• Fold in flour and almonds
• Fold in mixed fruit

Place in lined 9" springform pan. Place brown paper outside the rim. Bake at 300F for about 4 hours.