Holiday Fruit Cake
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1 cup butter
1 cup sugar
2 eggs
1/2 cup milk
1 3/4 cups currants
1 1/4 cups mixed candied citrus peel
1/2 grated nutmeg pod
1 cup slivered almonds
1 lemon, zest and juice
1 1/4 cups flour
dry sherry for sprinkling

Generously grease and line with parchment paper an 8-inch round pan,
or grease and flour a 5-cup ring mold; set aside. Cream the butter
and gradually add the sugar, beating until the mixture is light and
fluffy. Add the eggs one at a time, beating well after each addition.
Add the milk. In a separate bowl, combine the currants, candied peel,
nutmeg, almonds, and lemon zest with 3/4 cup of flour. Add the
remaining cup of flour and lemon juice to the egg batter; mix well.
Fold in the fruit and nut mixture. Pour into a prepared pan and bake
in a 300F oven for 2 hours or until a fine skewer inserted into the
cake comes out clean.

Loosen the edges of the cake from the pan or mold with a knife and
allow to cool on a wire rack before unmolding. Sprinkle the cake with
a little sherry, allow to cool completely. Wrap well and refrigerate.