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Butter - 200 gms
Castor sugar -200 gms
Eggs - 5
Self raising flour - 200 gms
Grated nutmeg - 1/2 tsp
Mixed currants and sultanas - 250 gms
Glace cherries - 50 gms (chopped)
Mixed candied peel - 50 gms
Split blanched almonds - 50 gms


  • Cream the butter and sugar until light ad fluffy, and add the eggs one at a time with a sprinkling of  flour to prevent the mixture curdling.
  • Beat well after each addition.
  • Stir in most of the flour, the nutmeg, the ground almonds, and lastly the fruit dusted with the rest of the flour.
  • Mix well.
  • Turn into a buttered  and lined 10" cake tin.
  • Smooth top and arrange the blanched split almonds on it.
  • Bake in a warm oven for 2 1/2 hours.

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