Line a 7-in. cake-tin with greaseproof paper. Cream the fat and sugar; add the well-beaten eggs, one at a time, beating between each addition (add a little flour if any sign of curdling), and stir in the brandy, if used. Sift flour, salt and baking-powder, mix prepared fruit with a small amount of the flour. Mix in the flour, fruit and lemon rind and half of the chopped almonds. If necessary add a little milk but do not make too moist. Place the mixture in the cake-tin; sprinkle over the remainder of the almonds and bake in a moderate oven (350° F., Gas 4), reduce heat after ¾ hr. to warm to cool (335°–310° F., Gas 3–2).