I emailed her with my progress, and I thought I'd share it here.
Equal quantities (350g each) of unsalted butter and soft dark brown sugar are creamed together. We used to go this with a hand mixer, thank goodness for my KitchenAid as this took quite a long time
While this was beating, I weighed out and sieved 350g flour, plus various spices...
..and cracked 6 eggs into a separate bowl and beat them together
Eventually, the butter sugar mixure was smooth and creamy, and had gone a very pale brown. I then started to beat in the egg mixture, a teaspoon at a time. 6 eggs, one teaspoon at a time, took forever.
Time passed.
More time passed.
Even more time passed.
Eventually, all the egg stuff was incorporated, and I could fold in the flour....
...and then the soaked fruit, treacle, lemon & orange zests, nuts...
And then into the prepared tin....
which then has a bt of extra protection, ready for it's long stint in the oven (about 5.5 hours)
Updated Tuesday morning:
I took some photos after I took it out of the oven. I left it in its tin to cool for a few hours, then turned it out.
It weighs 2.8 kilos, 6 pounds 3 oz.
