1 1b currants
8 oz raisins
1 1b sultanas
6 oz mixed peel
4 oz glace cherries
4 oz shelled almonds
10 oz margarine
10 oz cator sugar
6 - 8 eggs
12 oz flour
a pinch of salt
2 tsps mixed spice
grated rind of 1 lemon
lemon juice
a little milk

Cream marg and sugar, add eggs separately, beat mixture till light and
fluffy. Sieve dry ingredients, add fruit and lemon rind, fold gradually
into creamed mixture. Mix in dry ingredients, adding squeeze of lemon
juice and little milk. Put mixture of stiff dropping consistency into
a line 9 inch cake tin, bake at 350 F for 2 hours, then reduce temp to
300 F and cook for 4 hrs in all.