|White raisins||1⁄2 Cup (8 tbs)|
|Dark raisins||1⁄2 Cup (8 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Candied fruit peel||1⁄4 Cup (4 tbs)|
|Candied cherries||6 , finely chopped|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Orange||1 , grated rind|
|Eggs||4 , beaten|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|Blanched almonds||1⁄4 Cup (4 tbs)|
In a small bowl, combine raisins, currants, candied peel, cherries, and ground almonds.
In a large mixing bowl, cream the butter and sugar; stir in orange rind.
Gradually add eggs and beat well.
Combine flour and baking powder and fold into the butter-egg mixture.
Add sherry; stir in dried fruit.
Grease a 10-inch angel-food pan and line with waxed paper.
Pour batter into cake pan.
Arrange blanched almonds in circles on top of batter.
Bake in a 300°F oven for 2 to 2 1/2 hours, or until a knife inserted in the centre of the cake comes out clean.Allow cake to cool in the pan for 10 minutes, then turn onto a wire rack.
Cool completely before slicing.