8 oz (225g) butter
8 oz (225g) caster sugar
5 eggs
8oz (225g) self raising flour
½ teaspoon grated nutmeg
3 oz (75g) glace cherries
grated rind of 1 orange
grated rind of 1 lemon
6 oz (150 g) currants
6 oz (150 g) sultanas
2 oz (50g) chopped mixed candied peel
3 oz (75g) ground almonds
3 oz (75g) blanched almonds

Grease a 10 in (25cm) round cake tin. Preheat the oven at 160º C/325º F. Mix the butter and sugar together until light and fluffy. Add the eggs one at a time with a teaspoon of flour and beat well after each addition. Sift the remaining flour with the nutmeg and fold into the creamed mixture.

Rinse and dry the cherries and cut them into quarters. Fold in the orange and lemon rinds, currants, sultanas, cherries and peel and mix well. Finally, fold in the ground almonds. Put the cake mixture into the tin and slightly hollow the centre with the back of a spoon. Bake for 11/2 hours. Gently draw the cake part-way out of the oven and quickly and lightly arrange the almonds on top in circles. Return the cake to the oven and continue baking for 1 hour. Leave to cool in the tin for 10 minutes and then turn on to a wire rack to finish cooling.