Duffus's favourite cake. Will keep well for up to two weeks in an air tight tin.



  1. Line an 8 inch cake tin with baking parchment and turn on the oven to Gas Mark 2, 150F or 300C
  2. Cream the butter and sugar until light and fluffy.
  3. Beat the eggs then gradually add to the creamed butter and sugar, beating well until smooth and thick.
  4. Add the dried fruit,peel,chopped cherries, half the chopped almonds and then gently fold in the flour
  5. Carefully add the soda dissolved in the milk
  6. Turn into the cake tin
  7. Sprinkle the top with chopped almonds
  8. Bake in the oven for 2 1/2 - 3 hours or until skewer inserted into the middle comes out clean
  9. Leave in the tin for five minutes then turn onto a wire rack to cool.
  10. If you prefer, chop half the almonds to go inside the cake and leave the other half whole to decorate the top just before placing inside the oven.

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