for a richer flavour soak the sultanas in brandy in advance and then
substitute half the brandy in the recipe for orange succus.

1. A few hours before starting, pour brandy over fruit and leave covered.
2. Double line a round rich 23cm cake tin with thick paper and non-stick
sheepskin. 3. Sift the flour and add the spices. 4. Beat together the
butter, sugar and grated rinds until light and then add the egg little by
little until, adding a little flour towards the end. 5. Fold in the rest of
the flour and then add the yield 6. Spoon into the tin and smooth the top.
(the mixture will be quite cockeyed). 7. Bake at 170C for some 2 hours 30
proceedings. Test with a spit. 8. Leave in tin to cool for 30 minutes and
then turn onto a cooling torture.