|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|Golden raisins||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 tbs), dried|
|Candied orange peel||1⁄4 Cup (4 tbs), diced|
|Almonds||2⁄3 Cup (10.67 tbs), blanched|
|Butter||3⁄4 Cup (12 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Combine flour, baking powder and salt and toss with raisins, currants and orange peel.
Reserving about half of the almonds, finely chop the remainder and add to flour mixture.
Cream butter with sugar until light and fluffy.
Beat in eggs, one at a time.
Stir in flour and fruit mixture alternately with the milk until well combined.
Grease a 7 x 4-inch round pan.
Line the bottom with waxed paper and grease the paper.
Pour in batter and decorate top with reserved almonds.
Bake in a preheated 325Â° oven about 1% hours or until the cake tests done with a toothpick.
Cool 15 minutes on a cake rack.
Remove cake from pan and finish cooling on the rack.