Rich fruit cake with almonds, cherries and mixed peel.

Steps

1. Cream butter and sugar.
2. Add eggs one at a time and beat well.
3. Sift flour, baking powder and salt.
4. Mix all fruits and nuts and coat thoroughly with 1/4 cup flour from recipe.
5. Fold remaining flour into butter mixture with vanilla and rum.
6. Fold in floured fruits and nuts.
7. Line tins with tin foil and fill 3/4 full.
8. Bake at 325°F for 1 to 1 1/2 hours. If cake browns too quickly lower temperature to 300°F for last half hour.
9. Cool in tins for 10 minutes then remove to racks. Cool completely before storing. Can be frozen in foil wrapping.