6 oz sultanas
3 oz currants
2 oz candied orange peel
2 oz almonds
9 oz flour
quarter tsp salt
half tsp baking powder
6 oz butter or marg
6 oz sugar
3 eggs
milk to mix

Grease and line a cake tin. Clean and pick the fruit and chop the peel and
almonds, leaving about half oz of the nuts for the top of the cake. Sieve
the flour, salt and baking powder and stir in the fruit etc. Cream the fat
and sugar, beat in each egg separately, then stir in the ingredients, adding
a little milk if required. Put the mixture into the prepared tin, place the
half oz split almonds on top and bake for one and half to two hours in a
moderate oven (350 F).