|Sugar||1 Cup (16 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Sultanas||1⁄2 Cup (8 tbs)|
|Almonds||3 Tablespoon, blanched and chopped|
|Chopped mixed candied peel||3 Tablespoon|
|Flour||3 Cup (48 tbs)|
|Baking powder||1⁄2 Teaspoon|
Beat butter with sugar until light and fluffy. Add eggs and mix well. Stir in milk gradually, then add sultanas, almonds and peel. Fold Am flour and baking powder sifted together. Spoon into a greased and bottom-lined 20cm round or square cake tin. Bake in a preheated moderately slow oven 160C (325F) for about 11/2 hours or until a skewer inserted in centre comes out clean. Cool on a wire rack.