Ingredients
7 ½ oz of butter
7 ½ oz of caster sugar
5 eggs
1 ½ lb mixed fruit (currants, raisins and sultanas)
9 oz of plain flour
1 teaspoon of baking powder
1 ½ oz of ground almonds
3 oz of glace cherries
1 oz of blanche, whole almonds
Method
1. Grease and line an 8”, round cake tin.
2. Cream butter and sugar until light and fluffy.
3. Lightly beat eggs, add to the creamed mixture with a little flour.
4. Sieve the rest of the flour with baking powder and mix in the ground almonds.
5. Add fruit to egg mixture. Mix well.
6. Spoon in to the prepared tin, make a hollow in the centre and place the almonds over the top.
7. Bake at 350F for 1 ½ hours then reduce heat to 300F for a further 1 ½ hours, until firm in the centre.
8. Turn out, cool. Wrap in greaseproof paper. Keep in the tin for a week before cutting.
