Ingredients
2 1/2 cups all purpose flour
1/2 pound of butter
1 cup sugar
5 eggs
3/4 cup dried currants
3/4 cup seedless raisins
3/4 cup coarsely chopped mixed fruit
8 candied cherries cut in half
1/2 cup almonds pulverised
2 tbsp finely grated orange peel
pinch of salt
1 tsp baking soda dissolved in 1 tsp milk
1/3 blanched, split almonds
extra flour

Instructions
Preheat oven to 300 degrees. Using pastry brush, coat the bottom and sides of an 8 inch by 3 inch springform pan with some butter. Sprinkle with extra flour, then tap upside down to remove excess flour.
In a large mixing bowl, cream 1/2 pound of butter and 1 cup of sugar until light and fluffy. Beat in 1 egg, then 1/2 cup flour alternately until all eggs and 2 1/2 cups of flour are used. Mix in salt and dissolved baking soda.
Beat in currants, raisins, candied peel, cherries, pulverised almonds, and grated peel until well combined. Pour batter in pan and arrange split almonds on top in concentric circles. Bake for 1 hour and 30 minutes or until cake tester is clean. Remove cake and cool.