12 ounces butter
12 ounces white sugar
6 eggs
16 ounces flour
12 ounces currants
6 ounces stoned and chopped raisins
8 ounces sultanas
4 ounces chopped mixed peel, grated rind of 1 / 2 lemon
3 / 4 teaspoonful ground cinnamon
1 / 4 teaspoonful grated nutmeg, a little mild if necessary
1 / 2 gill brandy and
1 / 4 pound almonds
Cream the butter and sugar together in a basin.
Add the well beaten eggs one at a time, and brandy, stir quickly.
Mix in the sieved flour and baking powder, cleaned fruit, the almonds peeled and chopped and lemon rind.
If necessary add a little milk but the mixture must not be too moist.
Place the cake mixture in a prepared tin, sprinkle over the remainder of the almonds, and bake it in a
moderate oven for about 2 to 2 1 / 2 hours.
When cooked and firm to the touch place the cake on a wire sieve or rack to cool
