8 ounces/225 g sultanas
8 ounces/225 g raisins
4 ounces/110 g homemade Candied Peel, chopped, recipe follows
3 ounces/75 g stoned dates, chopped
3 ounces/75 g dried apricots, chopped
2 ounces/50 g dried currants
1 ounce/25 g crystallized ginger, finely chopped
4 fluid ounces/125 ml brandy or Irish whiskey
10 ounces/275 g butter, softened
10 ounces/275 g soft light brown sugar
1 teaspoon finely grated orange zest
2 ounces/50 g ground almonds
10 ounces/275 g plain flour
1 teaspoon mixed spice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 pound/450 g ground almonds
1 pound/450 g caster sugar (superfine)
2 tablespoons brandy or Irish Whiskey
Couple drops almond essence
Icing sugar (confectioners'), for dusting
1 small egg white, lightly beaten, to brush on the cake
2 egg yolks
5 grapefruit (or 15 of just one fruit)
1 teaspoon salt
2 pounds, 12 ounces/1.25 kg caster sugar
2 egg whites
15 ounces/425 g caster (superfine) or granulated sugar
3 1/2 ounces/ 100 ml water
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