| How To Cook: |
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1. Cream the fat and sugar and beat in the eggs and a few drops of essence.
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2. Sieve the dry ingredients and add the fruit and chopped nuts (reserving about 1 oz. unchopped for top of cake).
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3. Combine the dry and the creamed ingredients, and mix with the milk to give a soft, dropping consistency.
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4. Put into a lined loaf tin and place the halved nuts neatly over top.
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5. Bake in a slow oven (325°F) for about 3 hours.
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