Dundee Cake

• flour
• butter
• sugar
• salt
• currants
• sultanas

Prepare the fruit—four ounces each of currants, sultanas and seeded raisins. Shred two ounces of candied peel. Sift eight ounces of flour with a pinch of salt. Beat eight ounces of butter and eight of sugar to a cream. Into this beat six eggs, one at a time, alternately with a spoonful of flour. Add