12oz Plain Flour
8oz Brown sugar
6oz mixed peel
1 table spoon black treacle
1/4 cup brandy
1/2 teaspoon all spice
1 table spoon liquid glycerine
Some supermarkets sell mixed bags of dried fruit and mixed peel so you can substitute those in instead. I also made it with port instead of brandy last year and it was delicious.
Pour into a greased and lined tin. I use a lasagne dish normally as the mixture is so large: my mother usually makes two smaller cakes.
Cook for 2 hours at 150 degrees Celcius.
Then cover the cake in marzipan; leave it for a few days to harden and then cover with royal icing.
This year I decided to make an igloo-shaped cake using half a spherical cake tin mould and a normal tin. The penguin is made from icing and the door to the igloo is icing-covered marzipan. His fishing rod is made from a cocktail stick and some cotton. The water is made from white icing whose food colouring isn't properly mixed in leaving it with a nice swirling effect, similar to the stargate wormhole.