Irish Pound Cake


  • 1/2 Pound (225g) Irish Butter
  • 1/2 Pound (225g) Sugar
  • 9 oz (250g) Flour
  • 4 Large Eggs
  • Half A Lemon, Rind Grated
  • 1/4 Teaspoon Baking Powder
  • 1/2 Pound (225g) Sultanas
  • 1/2 Pound (225g) Currants
  • 2oz (60g) Cherries
  • 2oz (60g) Chopped Almonds
  • 2 Tablespoons irish Whiskey


  1. Put an egg and sugar in a bowl and mix until soft and creamy
  2. Add lemon ring and mix well
  3. Add the other eggs, one at a time, mix well to thicken mixture
  4. Sift flour and baking powder into mixture and fold lightly
  5. Add in fruitand almonds, mix well
  6. Turn into a greased cake tin, decorate top with almonds
  7. Bake for 2 1/2 hours in a moderate oven, until the top is golden and the cake is shrinking from the sides
  8. Remove from oven and coat with whiskey
  9. Leave to cool for 10 minutes, turn out on a wire rack, leave to cool fully