Sherry Fruitcake

• 6 ounces sugar
• 3 eggs
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/4 pound ground almonds
• 1/2 teaspoon salt
• 1/4 pound candied peel
• 2 ounces dried cherries
• 1 cup currants, soaked overnight in 1 cup sherry
• 1 ounce whole almonds, blanched
• 3/4 cup sherry

1. Preheat oven to 325 degrees.
2. Cream butter with sugar in a mixing bowl until light and fluffy.
3. Separate the eggs and beat in the whites.
4. Sift flour in the baking powder and gradually fold into the butter-sugar mixture with the salt.
5. Mix well and add the ground almonds, candied peel and cherries.
6. Add the currants with the soaking sherry.
7. Beat egg whites until stiff and fold in.
8. Grease an eight-inch round cake tin and line it with wax paper.
9. Pour in the batter and decorate top with whole almonds.
10. Bake one hour, then turn heat down to 300 degrees.
11. Bake an hour more.
12. The cake is done when a tester inserted in center comes out slightly sticky but pretty much clean.
13. When cooked and while still hot, pour the remaining sherry over cake by spoonfuls and leave until cake is cold.
14. Cover with sherry-soaked cheesecloth, wrap in aluminum foil and store in a tin or sealed plastic container.

sugar, eggs, flour, baking powder, ground almonds, salt, cherries, currants, almonds, sherry

Taken from cooking.nytimes.com/recipes/10331 (may not work)