8 oz Flour
6 oz Caster Sugar
6 oz Butter or Margarine
4 Eggs
4 oz Currants
4 oz Raisins
4 oz Sultanas
2 oz Candied Peel
1 oz Ground Almonds
1 t Mixed Spices
1 t Baking Powder
1/2 ts Salt
1 oz Split Blanched Almonds
Set oven to
325F/Gas 3. Grease an 8 inch round cake tin and line with greaseproof paper. Cream the fat
and sugar in a bowl. Sift the flour, salt and spices together. Add the baking powder to
the last of the flour. Stir in the ground almonds. Add the fruit peel.
Gently Mix. Put
into the tin. Arrange the split almonds evenly on the top of the cake. Bake for about 2
hours. After the first hour, if the top is browning too quickly cover with
greaseproof
paper. Allow the cake to cool slightly in the tin before turning on to a wire rack. The
cake will keep for several weeks if wrapped in kitchen foil.
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