2/3 c. raisins
1/4 c. whiskey
2/3 c. chopped candied peel
Grated rind of 1 orange
3/4 c. butter
3/4 c. sugar
3 eggs
1 c. flour
1 c. self-rising flour
1/4 tsp. ground cinnamon

Preheat oven to 350 degrees. Soak the raisins in the whiskey. Add the candied peel to the raisins with the orange rind; mix well and leave to soak for 10 minutes.

Cream the butter with the sugar until pale and fluffy. Beat the eggs and add a little at a time to the creamed mixture, beating well between each addition. Sift the flour and cinnamon over, add the fruit and soaking liquid, and fold into the mixture with a metal spoon.

Spread the mixture in a greased and lined 8-inch round deep cake pan. Smooth the surface. Bake at 350 degrees for 1 1/4 to 1 1/2 hours until a skewer inserted comes out clean. Cool slightly in pan and then transfer to a wire rack. Serves 12.