This is a famous old recipe. Serve it with tea, coffee or sherry. To serve it in the traditional style, put the entire loaf on a plate or cutting board, and slice it as you serve it.

1 1/2 cups currants
1 cup diced mixed candied fruit
1 cup dark seedless raisins
3/4 cup light seedless raisins
1/2 cup halved candied cherries
1/2 cup brandy
1 1/4 cups softened butter
1 cup granulated sugar
5 eggs
3 1/4 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup sliced blanched almonds

Soak fruits in brandy overnight.

Cream butter; add sugar, then cream again. Beat in eggs one at a time, beating well after each addition. Add sifted dry ingredients.

Drain fruits; stir into batter. Pour into prepared 9 x 3 1/2-inch tube pan. Sprinkle with almonds; gently press into top of batter. Bake at 325 degrees F for 1 hour and 20 minutes to 1 hour and 40 minutes.

Cool in pan 30 minutes; remove from pan; cool on rack.