"Pound for Pound" British Fruitcake

1 lb plain flour
1 lb butter
1 lb brown sugar
1 lb currants
1 lb sultanas
1 lb raisins
1 lb mixed peel and glace cherries (1/2 lb each)
1/4 lb chopped nuts
8 eggs
2 Tblspns black treacle (molasses)
5 Tblspns brandy or rum
2 tspns each of allspice and cinnamon
1/2 tsp each of nutmeg cloves and ground ginger
rind of lemon

Prepare large cake tin (10" square)
Soak fruits, nuts and rind overnight in brandy or rum.
Sift flour and spices add to fruit.
Beat together butter and sugar.
Beat in treacle.
Add eggs, one at a time and beat well.
Fold in flour and fruit mixture.

Put a pan of hot water on the bottom shelf of the oven.
Bake at 275 degrees for 3-4 hours.
Cool on a wire rack.
Sprinkle with brandy before storing.

Note: If it seems rather large, just halve all the ingredients and bake at 275 for approximately 3 hours.

*Note: make sure all of the ingredients are at room temperature.