6oz butter or margarine
6oz caster sugar
3 eggs
8oz plain flour
Pinch of salt
1/2 tsp baking powder
2oz blanched split almonds (for top)
1/2 tsp ground cinnamon
Pinch of grated nutmeg
Grated rind of 1 lemon
2oz chopped mixed peel
4oz sultanas
4oz currants
4oz raisins
A little milk (if necessary)
Serves 4-6
Cream fat and sugar until light and fluffy.
Add eggs one at a time, beating well.
Sieve dry ingredients. Add gradually with mixed fruit, adding milk if necessary (mixture must be stiff).
Place almonds on top of cake in well greased (8 in) cake tin.
Bake: 325°F 2-21/4 hours