Line the sides and bottom of a 23cm square cake tin with 3 layers of newspaper, 1 layer of brown paper and 1 layer of baking paper. Place currants, sultanas, raisins, cherries, almonds, mixed peel and lemon rind in a large bowl. Pour brandy over and leave to soak overnight. Melt butter in a large saucepan. Mix in sugar and treacle and remove from heat. When mixture has cooled, beat in eggs with a wooden spoon. Mix in undrained fruit and fold in sifted flour, mixed spice and nutmeg until combined. Pour into the prepared tin. Shake a wet hand over the top of the cake. Place whole almonds decoratively over top of mixture. Bake at 150 C for 3 to 3 1/2 hours or until an inserted skewer comes out clean.
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|Serving Size: 1 Serving (3245g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2814 (36%)|
|Amt Per Serving||% DV|
|Total Fat 312.7g||417 %|
|Saturated Fat 155.4g||777 %|
|Monounsaturated Fat 95.5g|
|Polyunsanturated Fat 25.7g|
|Cholesterol 5771.2mg||1776 %|
|Sodium 3235.6mg||112 %|
|Potassium 6787.3mg||179 %|
|Total Carbohydrate 1046.7g||308 %|
|Dietary Fiber 37.4g||150 %|
|Sugars, other 1009.3g|
|Protein 207.5g||296 %|
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Calories per serving: 7733
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