The top of this classic Scottish tea cake is distinctively studded with almonds, its center thick with fruit and scarlet halved cherries.

Makes a 7 to 8 inch cake. 1 c. sugar 5 eggs, beaten 2 1/2 c. self-rising flour 2/3 c. raisins 2/3 c. currants 2/3 c. chopped candied peel 1 c. ground almonds 1/3 c. candied cherries, halved 1 1/2 tbsp. grated lemon rind 3/4 c. blanched almonds, halved

Line a deep 7 to 8 inch cake pan with buttered brown paper. Preheat the oven to 300 degrees.

Cream the butter and sugar until smooth and fluffy. Stir the eggs into the mixture gradually, sifting in the flour little by little. Then stir in all the other ingredients, except the halved almonds.

Put the mixture in the cake pan and level off with a dampened knife. Decorate with the almonds. Bake in the middle of the oven for 1 1/2 hours. Check by piercing the center of the cake with a skewer to see if it is done; the skewer should come out dry. If it is sticky, the cake needs more cooking.

When it is done, turn off the oven but leave the cake in for 5 minutes before unmolding it onto a cake rack to cool.

For a darker, richer cake, use brown sugar and a tablespoon of molasses instead of the sugar.