12 oz sugar 1/2 brown and 1/2 white
8 oz butter
12 oz pl. flour
1 teaspoon of baking powder
1 dessertspoon of pow. ginger
1/2 teaspoon of lemon essence
” ” ” vanilla “
16 oz. sultanas
8 oz currants
some mixed peel
Cover fruit with water and simmer for 5 min. Strain. Melt butter in warm
fruit (not hot). Cream eggs and sugar, add essences then cold fruit mixture.
Add sifted dry ingredients (sift 3 times) Bake in a 9″ square or round tin, for
1 and 1/2hrs. at 180 C or longer. Wrap paper around the outside of the tin to
prevent edges getting burnt.