One of the truly best example of Scottish baking can be found in this ancient recipe. 1 cup soft butter (not melted) 1 cup sugar 5 large beaten eggs 2 1/2 cups of self-raising flour 2/3 cup of Raisins 2/3 cup Sultanas (golden raisins) 2/3 cup currants Finely grated zest of 1 orange and 1 lemon 1/4 cup Glace cherries or dried half cherries 1 cup ground almond 1 tsp cinnamon 2 Tbs Sherry 1/4 cup milk 1/4 tsp salt 1/3 cup of whole blanched almonds Step 1: Preheat oven to 300F and grease a 9 inch cake pan Step 2: Using either a mixing bowl or a hand electric whisk, beat the butter and sugar together until light and creamy, add beaten egg slowly. If the mixture begins to curdle add a little of the flour. Step 3: Add all mixed fruit, cherries, raisins, zest, and sherry. Sift in the flour, salt and cinnamon, then fold in the ground almonds, adding the milk to keep moist. Step 4: Pour mixture into the cake pan and arrange the almonds on top in a circular pattern. Bake for about 2 hours, until the top is lightly Brown. You may need to cover the top of the pan with foil to keep the cake from over browning.

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