250g caster sugar
100g SR flour
350g plain flour
8 large free range eggs
225g mixed peel & cherries
100g ground almonds
Whole almonds to garnish
Cream butter and sugar.
Add eggs and flour alternately, finally adding ground almonds and fruit.
Spoon into greased & lined cake tin and decorate with whole almonds.
Bake for 2.5-3hrs @ 150 C (Gas no2).
To test the cake is ready, pierce with a metal skewer. The skewer should come out clean, not sticky.