HALF POUND CAKE

Preparation Method :

• Grease and line a deep 20.5 cm (8 inch) round cake tin with greaseproof paper.
• Cream the butter and sugar together until pale and fluffy. Gradually add the eggs, beating well after each addition.
• Fold in the flour, fruit, salt and spice, then add the brandy and mix in well to make a soft dropping consistency.
• Turn into the prepared tin, level the top and decorate with the halved walnuts.
• Bake at 150°C (300°F) mark 2 for about 2 ½ hours. If the top gets too brown, cover with paper.
• Leave to cool in the tin for 30 minutes, then turn out on to a wire rack to cool.