• 6 oz. butter or margarine
• 6 oz. castor sugar
• 3 eggs
• ¼ gill brandy (optional)
• 8 oz. plain flour
• ⅛ teasp. salt
• 1 level teasp. baking-powder
• ½ teasp. ground cinnamon
• ⅛ teasp. grated nutmeg grated rind of 1 lemon
• 6 oz. currants
• 3 oz. stone, chopped raisins
• 4 oz. sultanas
• 2 oz. chopped, mixed peel
• 2 oz. chopped and blanched almonds milk, if necessary

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).