3oz Brazil nuts
8oz sultanas
4oz glace cherries
4oz candied peel
1 lemon rind and juice
12oz flour
1 teaspoon baking powder
8oz margarine or butter
8oz caster sugar
3 eggs
Line an 8” square cake tin. Pre-heat oven to 375F. Cream the butter, add the sugar and beat again, add the eggs slowly beating thoroughly. Chop the cherries and nuts keeping a few aside to put on the top of the cake before baking. Grate the lemon rind into the flour and baking powder. Fold all the dry ingredients into the mixture with the lemon juice. Place into the tin and decorate the top. Bake for 1 ¼ to 1 ½ hrs. Test with a skewer if in doubt.
Leave to cool in the tin before turning out.
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