(there were two recipes for this cake in the collection we had, both are below)

1/2 lb butter

1 dessertspoon Cornflour

5 ozs Self Raising Flour

3 eggs

1 lb Sultanas (or mixed fruit)

1/4 cup Sherry

1 cup Sugar

1/2 cup water

5 ozs plain flour

pinch salt

3/4 cup water

Almonds (optional)

Method:

Mix cornflour with 1/2 water. Boil gently together the sultanas, sherry & 3/4 cup water until liquid is absorbed. Put aside to cool.

Cream butter & sugar, stir in the cornflour mixture.

Add eggs, one at a time, beating well.

Stir in sifted flours and fruit.

Turn into a lined 8" tin. Bake in a moderate oven 1 1/2 - 2 hours.

Do what you like with the almonds.