6 oz Butter
5oz Caster/granulated sugar
1oz Blanched almonds
1.5oz mixed peel
6oz each of currants, raisins, sultanas (seedless white raisins)
Grated rind and juice of lemon
1 level teaspoon baking powder
2 tablespoons whisky
2 tablespoons boiled milk and 1 tablespoon sugar
Cream the butter and sugar in a bowl. When it is white and creamy, slowly add the four eggs (one at a time), plus a spoonful of flour with each beating well all the time. Stir in the nuts and fruits. Add the rest of the flour, (sifted with the baking powder) and the whisky. Make sure the mixture is stirred well - right to the foot of the bowl. If it is too stiff, add a little milk.
Place mixture in an 8-inch greased and lined cake tin. Flatten the top with hands which are slightly wet. Cover with foil or greaseproof paper and bake at 325F (170C) or gas mark 3 for two hours. Halfway through, take off the foil and arrange the split almonds in concentric circles on the top of the cake. Check the cake with a skewer towards the end of cooking - if it is still wet in the middle, put it back for more cooking! 5/10 minutes before cooking is finished, brush the top with the sweetened milk to create a dry glaze. Keep in the tin for 15 minutes before turning out on a wired tray. Store in an airtight container.