• 8 oz. (240 g.) butter
• 6 oz. (180 g.) brown sugar
• juice of 1 lemon and 1 orange a little orange and lemon rind, grated
• 5 eggs, beaten
• 6 oz. (180 g.) each of currants and sultanas
• 4 oz. (120 g.) chopped raisins
• 2 oz. (60 g.) candied pineapple
• 2 oz. (60 g.) almonds (blanched and chopped)
• 2 oz. (60 g.) chopped ginger
• 8 oz. (240 g.) flour
• blanched almonds to scatter on top

Use a cake tin about 8 inches (20 cm.) in diameter.

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.