Ingredients

6 ounces self-rising flour
1 tsp. baking powder
1 tsp. caraway seeds
4 ounces butter
4 ounces caster sugar
Pinch nutmeg
2 ounces mixed peel; chopped
1 tsp. brandy
2 drops rose-water
2 eggs; beaten

Cooking Instructions

Sift the flour and baking powder. Add the dry ingredients and mix well. Cream the butter and sugar and gradually add the beaten eggs. Stir in the brandy and rose-water. Stir in the flour and mix thoroughly. Grease an eight-inch cake tin, line the base and pour in the cake batter. Bake at 350 for about 45 minutes.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: