This is a really rich cake, a treasure chest of fruit and nuts. The recipe comes from Exeter.
Use a cake tin about
Cream the fat and sugar. Add juices, eggs and grated rinds and beat well. Mix together the dry ingredients and fold into the mixture; beat well again. Fill the tin, prepared with two layers of buttered paper, not more than two thirds full, make a deep depression in the centre and scatter blanched almonds, previously dipped in milk, on top. Bake for 2 hours, the first hour at 350° F., gas mark 4, and the next at 300° F., gas mark 2.
©1975 The Estate of Elizabeth Ayrton