6oz butter (softened)
6oz caster sugar
10oz plain flour
1 teaspoon of baking powder
2oz glace cherries – halved
1 teaspoon of grated lemon rind
2 oz ground almonds
1 oz blanched split almonds
pinch of salt
milk about 1 tablespoon of semi skimmed
Line and grease a 7 inch deep cake tin and preheat the oven to 170 degrees /350F
Make sure the butter is very soft. Cream the butter, sugar and lemon rind for about 3 mins in the mixer , until it is light and fluffy – if making by hand then use a balloon whisk and whisk vigorously.
Lightly beat the eggs in a cup then add a little at a time with the mixer running or whilst beating with a balloon whisk.
Use a large metal spoon to fold in the sifted flour, salt, baking powder, ground almonds, milk and dried fruit. Spoon into the prepared tin, gently level with a palette knife and arrange the split almonds on top.
Bake in the middle / bottom of the preheated oven for about 2 hours or until a skewer comes out clean.