1. Preheat oven to 300°F. 2. Brush bottom and sides of 9 x 3 springform pan with 2 tbsp butter. 3. Dust with 2 tbsp flour, tilting to coat and flipping and tapping to remove excess. 4. Combine cherries, raisins, currants, candied peel and angelica in a bowl. 5. Add 1/2 cup flour and toss to coat evenly; set aside. 6. In large bowl cream softened butter and sugar by beating with a wooden spoon against edges until light and fluffy. 7. Beat in eggs one at a time, then slowly beat in remaining flour, allspice and salt. 8. Combine nuts with fruit mixture and add to batter slowly, 1/2 cup at a time, beating well after each addition. 9. Pour batter into pan and spread evenly with spatula. 10. Bake on middle rack for 1 1/2 hours or until top is light golden or a cake tester comes out clean. 11. Cool completely before removing from pan. ---------------------------------------------------------------------------
Nutrition
Ingredients
