Won second prize in the Sunday Times Recipe contest (reference)
Ingredients:
4 ½ cups of flour
2 cups butter
2 cups sugar
3 cups raisins
2 cups currants
1 cup sultanas
1 ½ cups candied peel (mixed) chopped fine
½ cup of almonds chopped small
9 eggs
Vanilla essence
1 teaspoon baking powder
Method:
Cream butter, sugar and vanilla essence with a fork
Add eggs one at a time,beating each one well
Sift flour and baking powder well together and add gradually beating all the time
Stir in fruit and almonds
Put into two prepared tins with paper at the bottom and around the sides and cook in a slow oven for three hours.
Ice with lemon icing when cooked.
Will keep moist for six months
Submitted by Mrs W.A. Payne, ‘Ozone’ Hill-street, Richmond, East Fremantle