Instructions: Heat oven to 350 degrees. Butter a 10-inch fluted tube-cake pan, and dust lightly with vanilla-wafer crumbs. Set aside.

In a small bowl, combine flour, baking powder, and salt. In a second small bowl, combine raisins, orange peel, candied fruits, and almonds. Add 1 tablespoon of the flour mixture to fruit, toss to coat each piece well.

In a large bowl, using a handheld electric mixer, cream the butter and sugar until blended; add the eggs one at a time, and beat until light and fluffy. Mix the flour into the butter; add the raisin mixture, blending well to combine.

Pour mixture into the prepared cake pan, and smooth out batter. Bake until a cake tester inserted in the center comes out clean, 50 to 60 minutes. Transfer cake in pan to wire rack to cool slightly, about 5 minutes. Invert cake onto a wire rack, to cool completely.

This recipe yields one 10-inch cake.

Yield: 1 ten-inch cake

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