Mary's Fruitcake

Fruit:

350 grams glace candied cherries, rinsed, dried and quartered

1 -  8 oz. can of pineapple, chopped finely

350 grams dried chopped apricots

350 grams golden raisins

100 grams blanched chopped almonds

zest of 2 lemons

Batter:

250 grams butter

250 grams sugar

Cream sugar and butter together, and add 5 eggs slowly.

250 grams self rising flour

75 grams ground almonds

Add a small amount of flour to the fruits so they don't stick together in the fruit cake. 

Add flour and ground almonds slowly to the batter mixture, then fold in the fruits and nuts.

Bake at 285 degrees with convection in a 9 inch by 6 inch tin loaf pan for 2 hours, covering with aluminum foil.