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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.