Rich Fruit Cake

Ingredients:
125g chopped mixed peel
250g chopped raisins
90g chopped red glace cherries
250g currants
90g chopped blanched almonds
⅓ cup sherry or brandy
250g plain flour
60g self-raising flour
½ tsp ground cloves
¼ tsp grated nutmeg
½ tsp ground ginger
250g butter
250g soft brown sugar
½ tsp lemon essence or finely grated lemon rind
½ tsp almond essence
½ tsp vanilla essence
4 large eggs

Directions:
Mix together all the fruits and nuts and sprinkle with sherry or brandy. Cover and leave at least one hour but preferably overnight.
Sift together the flours and spices.
Cream the butter and sugar with the essences.
Add the eggs one at a time, beating well after each addition, then alternately add the fruit and flour mixtures. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon.
Place the mixture into a prepared tin no larger than 20 centimetres in length, breadth or diameter and bake in a slow oven for 3½ to four hours. Allow the cake to cool in tin.