7 oz (200g) Mortons Plain Flour
1/2 tsp (2.5mls) Baking Powder
1/4 tsp (1.25mls) Salt
5oz (150g) Butter
5oz (150g) Caster Sugar
4 Eggs (Beaten)
4 oz (100g) Glace Cherries Quartered, 5 oz (150g) Currants, 5 oz (150g) Sultanas, 4 oz (100g) Seedless Raisins, 2 oz (50g) Mixed Peel, 2 oz (50g) Ground Almonds
1 Lemon Rind Grated
2 oz (50g) Blanched and split Almonds
Fat for Greasing
Pre-heat the oven to 180 C/ 350F/ Gas Mark 4.
Sift the Mortons Flour, baking powder and salt into a bowl.
In a mixing bowl, cream the butter and sugar together well and beat in the eggs. Fold the flour mixture, cherries, dried fruit, mixed peel and ground almonds into the creamed mixture.
Add the lemon rind and mix well. Spoon into the prepared tin and make a slight hollow in the centre. Bake for 20 minutes by which time the hollow should have filled in.
Arrange the split almonds on top and return the cake to the oven. Bake for a further 40-45 minutes then reduce the temperature to 160C/ 325F/ Gas Mark 3 and bake for a further 1 hour.
Leave to cool on a wire rack.