This is the recipe I use:
6 oz butter or margarine*
6 oz caster sugar
3 large eggs
8 oz plain flour, sifted
1 tsp baking powder
1 oz ground almonds
2 tbls milk
2 oz glace cherries, chopped
2 oz candied peel
1 lb mixed fruit
* All ingredients at room temperature.
Grease & line a deep 8" round tin.
Cream butter & sugar together, until fluffy and light in colour, then beat in the eggs, one at a time, adding a tablespoonful of the flour with each, to prevent curdling.
7 1/2 " in diameter, and place on the cake mixture, leaving 1/4" gap around the edge.
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