Fraser Christmas Cake

1 lb (450g) currants
1 lb (450g) sultanas
4 oz (115g) glace cherries
4 oz (115g) mixed peel
8 oz (250g) ground almonds
8 oz (250g) butter
8 oz (150g) soft brown sugar
5 eggs
3 dessertspoons sherry
1 tablespoon treacle
10 oz (300g) plain flour
1 teaspoon mixed spice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground mace
½ teaspoon ground nutmeg

Line a cake tin with double greaseproof paper. Cream butter and sugar. Add eggs whole, one at a time, and beat in the treacle. Add the flour sieved with the spices, then the dried fruits, cherries, peel and ground almonds, And lastly pour in the sherry. Cook in a preheated oven 350ºF 180º) for 30 minutes, then turn down heat to 325ºF (160ºC) and bake for about another 2 ½ hours.

Anyday Haggis For Hogmanay
From Ena Baxter’s Scottish Cookbook

½ lb (250g) ox liver
4oz (125g) shredded suet
4oz (125g) pinhead oatmeal
1 large onion
½ teas. freshly ground black pepper
½ teas. salt

Place liver in a small saucepan with the onion and add one teacup (200ml) water. Boil for 15 minutes. Meanwhile toast the oatmeal for a few minutes in the oven till light brown. Mince liver and onion and make the liquid up to a cup with water. Mix all together with seasoning and liquid.
Turn into a greased bowl and steam for 2 hours.