1. Preheat oven to 140°C/275°F/Gas 1. Line deep cake tins with a double layer of greaseproof paper.
2. Put the raisins, sultanas, cherries, mixed peel, chopped almonds, ground almonds, rind and juice of lemon and orange into a bowl and mix well.
3. Sieve the flour, mixed spice and nutmeg together in a separate bowl.
4. Cream butter or margarine and sugar together in a third bowl. Add the eggs, one at a time, beating each in thoroughly and adding a little of the sieved flour with every egg, after the first.
5. Fold in the remaining flour, then stir in the fruit gently but well.
6. Transfer to the prepared tin, smooth the top and bake. As ovens vary, check at regular intervals.
7. When baked, leave in tin to cool. When cold, prick top of cake with a skewer or a clean knitting needle and pour over the rum.
8. Wrap in greaseproof paper, then tinfoil and store in a cool, dry place.

Note

• Odlums Cream Plain flour may also be used in this recipe, but the cake will have a nice flat top and will slice better if Strong White is used.