Dundee Cake

• 8oz butter
• 8oz sugar
• 5 eggs

Cream butter and sugar and add eggs one at a time, each with a sprinkling of flour to avoid curdling. Beat well after each addition. Stir in most of the flour and lastly the fruit lightly coated with the rest of the flour. Turn into a nine-inch cake tin lined with greased paper, smooth the top and arrange almonds on surface. Bake at 325°F, 170°C, gas mark 3 for 2-2½ hours.