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  1. Cream together the butter and sugar until smooth.
  2. Add eggs one at a time, beating thoroughly after each addition.
  3. Sieve the flour with the baking powder.
  4. Lightly fold in the flour, a little at a time, adding the fruit, nuts and rind with the last bit of flour.
  5. Pour the mixture into an 8-inch cake pan which has been lined with greased paper. Place split nuts on top.
  6. Bake about 1 - 1½ hours in a moderate oven.