1 / 2 a pound of flour
1 / 2 a pound of currants
1 / 2 a pound of sugar
1 / 4 of an ounce of mace and cloves
12 sweet almonds
6 bitter almonds
6 ounces of butter
3 eggs
1 ounce of mixed peel
1 teaspoonful of bicarbonate of soda
Blanch and split the almonds.
Mix the dry ingredients except sugar, together.
Warm the butter in a basin. Add the sugar and beat to a cream with the hand.
Add the eggs one at a time, beating well after each addition.
When all are in, add the other ingredients, well mix, and turn out into a round papered and greased tin.
Bake for about 11 / 2 hours.
When cold cover with white icing and decorate.
Cooking time about 1 1 / 2 hours.
Sufficient for 1 cake.
