Line a 20cm/8" round deep, loose bottom cake tin with parchment and pre-heat the oven.
Sieve the flour and baking powder into a bowl.
Put the butter and sugar into another bowl and beat together until light and fluffy.
Beat in the eggs one at a time.
Beat in the prepared flour and milk.
Stir in the cherries, peel, currants, raisins and sultanas.
Tip the mixture into the prepared tin and smooth the top.
Press the almonds into the top of the cake.
Bake for 2-2¼ hours. Keep an eye on the cake and if the top looks very brown cover it loosely with a piece of parchment. When a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
Allow to cool in the tin for 15 minutes before turning out onto a wire rack.
20cm/8" round deep, loose bottom cake tin
150°C, Fan 130°C, 300°F, Gas 2
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