1 / 2 a pound of butter
1 / 2 a pound of castor sugar
1 / 2 a pound of sultanas
1 / 2 a pound of currants
6 ounces of mixed candied peel
1 pound of flour
1 / 4 ounce baking powder
4 eggs
milk
Sieve the baking powder 2 or 3 times with the flour on to a sheet of paper to mix well.
Put the butter and the sugar into a clean pan and stand in front of the fire to soften.
Weigh the fruit on to the flour, having carefully cleaned and picked them free from stalks and stones.
Cut up the peel into thin shreds and lay it with the fruit and flour.
Brake the eggs into a clean basin.
Now proceed to beat up the butter and sugar into a cream with your hand.
Add the eggs one at a time, beating well after each addition of egg.
When all are in, add the flour and fruit, moisten to the usual cake batter consistency with milk
and bake in round or square well papered and greased tins.
This will make nearly 4 pounds of cake and can be baked in one or more cakes as desired.
Cooking time from 3 to 4 hours to bake.
Sufficient for about 4 pound of cake
