------------------------------------[ OLDER RECIPES ]--------------------------

What				Imperial	Metric
------------------------------------------------------

Currants			1lb, 2oz	510g
Sultanas			8 oz		225g
Raisins (stoned)		8 oz		225g
Mixed Candied Peel (chopped)	4 oz		115g
Glacé Cherries (chopped)	6 oz		170g
Plain Flour			10 oz		285g
Butter				10 oz		285g
Soft Brown Sugar		10 oz		285g
Milk				3 tbsps		45ml
Brandy				2-3 tbsps	45ml (recommend 100ml)

Also:

Six Eggs, Between Half and one Lemon, a half teaspoon of mixed spice
and a half teaspoon of ground cinnamon.


Almond Paste
^^^^^^^^^^^^

(To paste the above cake (which is a 9lb cake))

What				Imperial	Metric
------------------------------------------------------
Icing Sugar			12 oz		350g
Ground Almonds			12 oz		350g
Vanilla Essence			1 tsp		5ml
Apricot Jam			8 oz		250g (one jar - smooth)
One Large Egg White
Some Lemon juice.

Todo:

Easiest in a food processor.

On a /slow/ setting, put the sugar and almonds in and start it mixing.

Slowly introduce the egg and the vanilla until it goes gooey

then add lemon juice drop by drop waiting for 20 seconds between each until
the marzipan turns into marzipan :)

Then turn it out onto a board dredged with sugar, knead the marzipan for a
little while, then wrap in clingfilm (make sure this is sealed) and refrigerate
overnight.