Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Butter |
| ½ pounds | Brown Sugar |
| 5 \N | Whole Eggs |
| 4 tablespoons | Rum |
| ¾ pounds | Flour |
| ½ teaspoon | Baking Powder |
| 1½ pounds | Mixed Fruit |
| ¼ pounds | Cherries |
| ¼ pounds | Lemon Peel |
| 1 teaspoon | Mixed Spice |
| \N \N | Almonds |
1. Line a 3 Lb. Christmas tin with 3 thicknesses of wax paper.
2. Cream butter and sugar until fluffy.
3. Beat eggs well and gradually add to mixture.
4. Gradually add the rum. Fold in the sifted flour, baking powder and spices alternately with the fruit.
5. Place in Christmas tin and decorate with split almonds.
6. Bake at 350 degrees for 2½ to 3 hours.
Leave in tin until cold.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 195 by "Diane Geary" <diane@...> on Nov 4, 1997