For a printable version of this recipe, click here.

Ingredients

• 3 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 3/4 teaspoons salt

• 1/4 teaspoon nutmeg

• 1 1/2 cups of dried currants

• 1 Cup mixed candied fruits and peels

• 1 Cup raisins

• 3/4 cup Golden raisins

• 1/2 cup candied cherries, halved

• 1 1/4 cup soft butter or margarine

• 1 Cup sugar

• 5 eggs

• 1/4 cup sliced blanched almonds

Method

1. Preheat oven to 325 degrees.

2. Grease 9-inch tube pan.

3. Sift flour with baking powder, salt and nutmeg.

4. In large bowl combine currants, candied fruits, and peels, raises, and cherries. Mix well.

5. In another large bowl with electric quick skirt on medium, beat butter with sugar until light and fluffy.

6. Add eggs one at a time, beating well after each addition. At low speed gradually add flour mix, beating until well combined.

7. With wooden spoon stir fruit mix into batter until combined.

8. Turn into prepared pan, smooth top.

9. Sprinkle with almonds. Press gently into top.

10. Bake one hour 20 minutes or until tester comes out clean.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter