The Ritz Fruit Cake

Method

First, soak the sultanas and currants in warm water for 1 hour.

Heat the oven to 150C. Line a cake tin (either 23 x 7cm loaf tin or 23cm diameter round tin) with butter and grease-proof paper. Cream the butter and sugar together until pale. Add the sultanas, currants, cherries, mixed peel and ground almonds, mixing well. Add the eggs one at a time, mixing well, then add the flour.

Pour mixture into the prepared cake tin, making sure that there are no air pockets. Smooth the top and bake in an oven for approximately 1 hour, until an inserted skewer comes out dry.