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Light Fruit Cake

ingredients

250 g (8 oz) butter
1/2 scant cup caster sugar
1/2 cup brown sugar
grated rind of 1/2 lemon
5 eggs, beaten
2 1/2 cups plain flour, sifted
2 teaspoons baking powder
3/4 cup currants
2 cups sultanas
1 cup chopped, dried apricots
1 tablespoon sherry or brandy
2 tablespoons slivered almonds

method

1. Line a 20 cm (8 inch) cake tin with 1 layer of brown and 1 layer of greaseproof paper.

2. Beat the butter with the sugars and the lemon rind until very creamy.

3. Add the well beaten eggs gradually, beating after each addition.

4. Stir in the sifted flour and baking powder alternately with the prepared fruits and the sherry or brandy, mix well.

5. Spoon carefully into the prepared tin to avoid air-holes.

6. Sprinkle top with almonds.

7. Bake in a slow oven 150-160°C (300-325°F) for 3 to 3 1/2 hours.

8. Cool for 15 minutes before turning out of the tin.

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