Cream butter, adding sugar gradually, creaming thoroughly.
Add well beaten eggs and grated citrus rind.
Sift flour before measuring then sift flour and baking powder together. Add to creamed mixture. Stir in the fruit.
Pour into a 9 inch tube pan lined with 2 thicknesses of greased wax or parchment paper cut to fit the pan bottom.
Bake for 2 hours at 300°F.
Note: 1/2 cup candied or dry (reconstituted) cherries may be added with other fruit if desired.
Currants should be plumped before using. Soak briefly in warm water or rum, drain and spread out in pan. Cover and heat slowly in slow oven until wrinkles fill out.
