|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Raisins||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Diced mixed candied fruits and peels||1⁄4 Cup (4 tbs)|
|Candied cherries||1⁄4 Cup (4 tbs), quartered|
In large mixer bowl cream butter and sugar till light.
Add eggs and beat till fluffy.
Mix flour, baking powder, and 1/4 teaspoon salt; add to creamed mixture alternately with milk, beating after each addition.
Fold in next 5 ingredients.
Turn into greased and floured 8-inch spring-form pan.
Arrange whole almonds atop batter.
Bake in 325°F oven for 1 3/4 hours or till done.
Cool 10 minutes in pan.
Remove sides from pan.
Wrap in brandy-soaked cheesecloth, then in foil.