|Self-raising flour||1 Pound (450 Gram)|
|Self raising flour||1 Pound (450 Gram)|
|Margarine||4 Ounce (125 Gram)|
|Caster sugar||2 Ounce (50 Gram)|
|Sultanas||2 Ounce (50 Gram)|
|Glace cherries||2 Ounce, chopped (50 Gram)|
|Eggs||2 (Size 3)|
|Lemon||1 , rind grated|
|Lemon rind||1 , grated|
|Icing sugar||3 Ounce (75 Gram)|
|Lemon juice||1 Tablespoon|
|Glace cherries||1 Ounce, chopped (25 Gram)|
|Glace cherries||1 Ounce (25 Gram)|
|Mixed peel||1 Ounce (25 Gram)|
1 Preheat the oven at 350 degrees farenheit (180°C/Gas 4)
2 Prepare a 2 pt ring tin, base lined and greased.
3 In a bowl, sift dry ingredients and rub in margarine.
4 Add sugar, sultanas, mixed peel, and cherries.
5 In a bowl, beat eggs and lemon rind together
6 Add to flour mixture with enough milk to make a soft, but firm dough.
7 Divide the dough in half and knead each piece lightly.
8 Shape each piece into a 20" (50 cm) roll.
9 Twist the two rolls together, place in greased ring tin.
10 Bake for 25 -30 minutes.
11 For icing - In a bowl, blend the icing sugar with enough lemon juice to give a thick coating consistency.
12 Spoon the icing over the hot cake.
13 Mix the cherries and mixed peel.
14 Sprinkle over icing.
15 Slice and serve.