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IRISH POUND CAKE

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.5 lb of Butter

.5 lb of Sugar

9 oz of flour 

4 large eggs 

Half a lemmon rind, grated 

.25 teaspoon of baking powder 

.5 lb of sultananas 

.5 lb of currants 

2 oz of red cherries 

2 oz of chopped almonds  

2 tablespoons of Irish Whiskey 



Mix 1 egg and the sugar in a bowl and then add 

the lemon rind. Add the other eggs, mixing very 

well. Sieve the flour and baking powder into the 

mixture and then add the fruit, mixing well. 

Transfer the mix into a cake tin coated in 

butter. Garnish the top with the chopped almonds. 

Bake for 2.5 hours in moderate oven heat. When 

cooked (the cake will begin to shrink away from 

the side of the tin) remove from oven and coat 

the top with the whiskey - leave to cool 

completely before serving.