Oxford Lunch `

Ingredients:

350g/12oz Odlums Cream Plain Flour

225g/8oz Butter Margarine

225g/8oz Shamrock Golden Caster Sugar

25g/1oz Ground Almonds

1/2 teaspoon Baking Powder

675g/1½lb Shamrock Sultanas

5 Eggs (beaten)

Juice and Rind of 1 Orange

125g/4oz Shamrock Cherries, washed, dried and halved

125g/4oz Shamrock Mixed Peel

 

Method:

  1. Cream butter/margarine and sugar together. Gradually add the eggs, beating well after each addition.
  2. Fold in the ground almonds, orange rind and juice.
  3. Sieve in the flour and baking powder. Fold into the mixture.
  4. Stir in the prepared fruit. Place the mixture in a lined 9″ round cake tin.
  5. Bake in a preheated oven at 300°F, 150°C, Gas 2 for approx. 3 hours, checking at intervals after 2 hours.
  6. Allow cake to cool in the tin.
  7. When cold, turn out of tin, remove paper. Wrap in double greaseproof paper and foil. Store in a cool dry place.