One of the truly best example of Scottish baking can be found in this ancient recipe. 1 cup soft butter (not melted)1 cup sugar5 large beaten eggs2 1/2 cups of self-raising flour2/3 cup of Raisins2/3 cup Sultanas (golden raisins)2/3 cup currantsFinely grated zest of 1 orange and 1 lemon 1/4 cup Glace cherries or dried half cherries1 cup ground almond1 tsp cinnamon2 Tbs Sherry1/4 cup milk1/4 tsp salt1/3 cup of whole blanched almondsStep 1: Preheat oven to 300F and grease a 9 inch cake panStep 2: Using either a mixing bowl or a hand electric whisk, beat the butter and sugar together until light and creamy, add beaten egg slowly. If the mixture begins to curdle add a little of the flour.Step 3: Add all mixed fruit, cherries, raisins, zest, and sherry. Sift in the flour, salt and cinnamon, then fold in the ground almonds, adding the milk to keep moist.Step 4: Pour mixture into the cake pan and arrange the almonds on top in a circular pattern. Bake for about 2 hours, until the top is lightly Brown. You may need to cover the top of the pan with foil to keep the cake from over browning.