1 c  Soft butter
1 c  Sugar
5 lg Egg yolks
2 tb Grated lemon rind
2 ts Lemon juice
3 c  Sifted cake flour
5 1/2 c  Sultana raisins
1 c  Coarsely chopped unblanched
Almonds
1 c  Chopped mixed candied peel
5 lg Egg whites

Grease a l0-in. tube pan (one with a solid bottom is best) and line bottom
and sides with greased heavy brown paper. Heat oven to 350F. Beat butter
and sugar together until fluffy. Add egg yolks one at a time, beating well
after each addition. Stir in lemon rind and juice. Add flour, l cup at a
time. Stir in fruit and nuts. Beat egg whites until stiff but not dry and
fold into first mixture. Spoon into prepared pan and bake about l hr. and
15 min. or until a toothpick stuck in the center comes out clean. Let stand
in pan l0 minutes, then remove from pan, strip off paper and cool. Wrap in
aluminum foil and store 2 days before cutting.