Main Ingredients:

Servings: 6 110 g Sultanas, cleaned 225 g Butter 110 g Currants, cleaned 1 ts Baking powder 110 g Raisins, cleaned and stoned 225 g Caster sugar 50 g Mixed peel, chopped 3 Eggs 75 g Glace cherries, chopped 1 tb Sherry 50 g Ground almonds 3 tb Almonds, blanched and halved 250 g Plain flour Grated rind of 1 lemon Servings: 6 110 g Sultanas, cleaned 225 g Butter 110 g Currants, cleaned 1 ts Baking powder 110 g Raisins, cleaned and stoned 225 g Caster sugar 50 g Mixed peel, chopped 3 Eggs 75 g Glace cherries, chopped 1 tb Sherry 50 g Ground almonds 3 tb Almonds, blanched and halved 250 g Plain flour Grated rind of 1 lemon

Cooking Preparation of the Recipe:

(For a 18cm-cake tin) Grease and line the base and sides of the tin and grease the paper lining. Mix the sultanas, currants, raisins, peel, cherries and ground almonds together. Beat the butter until it is soft and creamy then add the caster sugar and beat the mixture with the lemon rind until light and fluffy in both colour and texture. Beat the eggs together then add them gradually to the creamed mixture, beating well between each addition. Sift together the flour and baking powder and lightly stir it into the creamed mixture with the sherry and all the dried fruit. Turn the mixture into the tin, spread it to the sides and slightly hollow out the centre, then cover the surface with the almonds. Bake the cake at 160 oC (325 oF) for 2.5 - 3 hours or until a warm skewer pushed into the mixture comes out clean. Cool the cake in the tin for 15 minutes then turn it out onto a wire tray to cool completely. (casted sugar = granulated sugar, Glace cherries = candied cherries, Sultanas = seedless white raisins)

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