Paul Kruger cake

Ingredients

250 g	Butter, softened
250 g	Brown sugar
5	Eggs, separated
375 g	Flour
½ tsp	Baking soda
½ tsp	Salt
½ tsp	Ground cinnamon
½ tsp	Mixed spice
1 tsp	Ground mace
150 ml	Brandy
¼ tsp	Almond essence
250 g	Currants
125 g	Mixed peel (Main)

Directions

1. Line a cake tin and pre-heat oven to 160C. In a mixing bowl, cream butter and sugar till light and creamy. Add one egg yolk at a time and mix well after each addition.
2. Sift dry ingredients together twice. Add almond essence to brandy. Add dry ingredients to butter mixture, alternating with brandy. Shake currants and peel together with some flour in a resealable bag and add to mixture. Mix well. Pour batter into tin and brush surface with some milk.
3. Bake for one hour, remove from oven and place on a cooling rack