6 oz Butter
6 oz Sugar
4 Eggs
1 Heaped tbsp ground almonds
8 oz Sultanas or seedless raisins
8 oz Currants
3 Ounces; chopped,
; mixed peel
2 tb Milk; boiled with 1 tbsp
; sugar
3 Ounces; halved glac?
; cherries
Grated rind and juice of 1/2
-lemon
8 oz Flour
1 ts Baking powder
1 tb Brandy or rum
1 oz Blanched split almonds
1 pn Salt
Before starting cake, put peel, glac? cherries, sultanas, currants in a
casserole.
Mix thoroughly with hands, cover, bake in oven at 220?F (108?C) – 240?F
(115?C).
Cook 20 minutes or until sticky and completely heated, stir at least once
with fork.
Take out baked fruit mixture, let it get completely cold before using.
Cream butter well, work in sugar until white and creamy.
Add one egg, good sprinkle of flour, repeat egg and flour, beating well all
the time.
Stir in ground almonds, add baked fruits, peel, lemon rind and juice, pinch
of salt.
Mix rest of flour with baking powder, mix into mixture, stir in the brandy
or rum.
Turn into 8-inch cake tin, greased and lined with greased paper.
Cover with foil, bake in oven at 300?F (150?C) for about 2-1/2 hours.
Half-way through cooking, remove paper, scatter split almonds on top.
Test with skewer before removing from oven.
minutes before completion, brush top with sugared milk.
Put back cake back in oven to glaze when sugared milk is dry.
Do not remove from tin until cold.
Yields
1 servings