Twelfth Night Cake

This recipe is adapted from Sarah Paston Williams's Christmas and Festive Day Recipes,  published by the National Trust.
 

8 ounces unsalted butter
8 ounces caster sugar
4 eggs
3 tablespoons rum or brandy
8 ounces flour
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
8 ounces seedless raisins
8 ounces currants or golden raisins
4 ounces sultanas or dried apricots
3 ounces blanched almonds, chopped

Pre-heat the oven to 300°F. Grease a 10-inch round cake tin and line it with grease proof or parchment paper.

Cream the butter and sugar. Whisk the eggs with brandy or rum and add this mixture to the butter and sugar. Sift the flour and spices together and gradually beat them into the butter and sugar mixture. Ad d the dried fruits. Pour the thickened mixture into a prepared cake tin.  Smooth the top of the batter and insert trinkets or a foil-wrapped pea and bean if desired. Tie a double-band of brown paper around the cake tin and bake for three to three-and-a-half hours.  The cake is done when a thin skewer inserted in the center comes out clean. Cool in the tin for 15 minutes, then transfer to a wire rack. Serve the cake decorated with a frill of gold paper to resemble the crowns of the Magi.