Ingredients:
2 lbs. Allinson wholemeal flour, 2 lbs. currants, 1/2 lb. sugar, 12
oz. butter, 2 oz. candied lemon peel, 1 pint buttermilk.

Directions:
Beat the butter to a cream, add the sugar, then the meal, fruit, and milk, mix thoroughly; butter a cake tin, pour in the mixture, and bake in a slow oven for 3 1/2 hours.