Mrs Walkinshaw's Dundee Cake

As promised, here is the recipe/instructions for Mrs. Walkinshaw's Dundee cake!

Mrs. Walkinshaw's Dundee Cake ...

8oz. flour
6oz. caster sugar
6oz. butter or margarine
4 eggs
4oz. currants
4oz. raisins
4oz. sultanas
2oz. candied peel
1oz. ground almonds
1 teaspoon mixed spice
1 teaspoon baking powder
½ teaspoon salt
1 oz. split, blanched almonds
small dash Scotch whisky, if desired

Set oven to 325 degrees F. Grease an 8 inch round cake tin and line with greaseproof paper. Cream the butter and sugar in a bowl. Sift the flour, salt, and spice together. Add the eggs and the flour mixture alternately to the creamed butter, beating them in well. Add the baking powder to the last of the flour. Stir in the ground almonds. Add the fruit and peel. Gently mix. (Add small dash of Scotch whisky if desired.) Put into the tin. Arrange the split almonds evenly on top of the cake. Bake for about 2 hours. After the first hour, if the top is browning too quickly, cover with greaseproof paper. Allow the cake to cool slightly in the tin before turning onto a wire rack. The cake will keep for several weeks if wrapped in kitchen foil.