Irish Plum Cake

• 1 c. butter or margarine
• 1 c. sugar
• 3 eggs
• 1/2 tsp. almond extract
• 3 Tbsp. golden or light corn syrup
• 1/4 c. finely ground, blanched almonds
• 4 c. all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 1/2 c. milk
• 2 c. seedless raisins
• 2 1/2 c. currants
• grated rind of 3 oranges and 2 lemons

1. Cream the butter or margarine with the sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in the almond extract, syrup and ground almonds. Reserve 1/2 cup of the flour.
4. Sift the remainder with the baking soda and salt.
5. Add the flour to the butter mixture alternately with the milk, beating well after each addition.
6. Coat the raisins and currants with the reserved 1/2 cup of flour.
7. Fold them into the batter along with the grated peels.
8. Distribute the batter evenly in a well buttered and floured tube pan.
9. Bake the cake in a 300u0b0 oven for 1 1/2 to 1 3/4 hours.
10. Let it cool in the pan for 45 minutes, then remove to a wire rack to cool further.

butter, sugar, eggs, almond extract, golden, finely ground, allpurpose, baking soda, salt, milk, raisins, currants, oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=403457 (may not work)