1 cup brown sugar

2 cups hot water
½ cup butter
1 cup dates, chopped
2 cups raisins
1 tsp cinnamon
½ tsp each, allspice, cloves, mace, nutmeg
1 beaten egg
2 tsp baking soda
1 ½ cups whole wheat flour
1 cup ​unbleached flour
1 ½ cups glazed cherries
½ cup mixed peel
½ cup citron peel
½ cup plum brandy
1 tsp almond extract
1 tsp vanilla paste

In a large saucepan, combine brown sugar, hot water, butter, chopped
​dates, raisins, cinnamon, allspice, cloves, mace, and nutmeg. Bring to boil
​​for 5 minutes. Remove from heat; let cool. Add egg, baking soda, flour,
​cherries, mixed fruit peel, brandy, almond and vanilla extract. Combine.
​Place in 9 or 10-inch greased spring-form pan at 300° for 2 hours. Placing
​a pan of water on the lower rack in the oven works well. Once the cake is
​cooled, wrap in aluminum foil and store in a cool, dark place for 4 to 6 weeks.

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