Treacherous Toys (35 page)

Sift the flour with the spices. In a separate bowl, cream together the butter, brown sugar, and treacle. Beat in the
eggs. Stir in the dried fruit, peel, and nuts, and then add half of the brandy. Stir well. Fold in the cherries, and transfer the batter to a greased and floured loaf or bundt baking pan; smooth the top with a knife. Bake for 4 to 4 1/2 hours until a skewer inserted in middle of cake comes out clean. Let the cake cool slightly, then turn it out onto a wire cooling rack.

When the cake has cooled completely, wrap it in aluminum foil and store in a cool dry place. Once a week, for six weeks, unwrap the cake and use a brush to cover it with some of the remaining brandy, then rewrap it. The cake is ready to eat when all the brandy has been applied. Makes multiple servings.

Huzzah!