*Currant Cake
¹⁄₂ lb. sugar
¹⁄₂ lb. butter
6 eggs
³⁄₄ lb. flour
³⁄₄ lb. currants
¹⁄₄ lb. sultanas
¹⁄₄ lb. mixed peel
¹⁄₄ lb. ground almonds
1 heaping tea-spoon baking powder
Beat butter and sugar for twenty minutes. Then add the eggs one at a time, beating hard all the time. Add the flour and fruit and mix thoroughly. Bake in a well greased tin in a moderate oven for about three hours. Leave in the tin to cool.