Instructions: Grease a 20 cm round tin and line with brown paper and greaseproof paper. Grease paper. Set oven temperature at slow (300F).

Cream butter and sugar with grated rind of the oranges. Beat in eggs one at a time.

Sift flour, baking powder and salt. Chop almonds finely and mix into flour with fruit. Stir into creamed mixture with 1 Tblespoon of orange juice. Turn into prepared tin. Smooth top and arrange extra blanched almonds and glace cherries decoratively on top.

Bake in preheated oven for 2 - 2 1/2 hours or until a skewer inserted comes out clean. Allow to cool in tin.

Serve with afternoon tea.

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