Irish Plum Cake

Cream the butter or margarine with the sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Beat in the almond extract, syrup and ground almonds. Reserve 1/2 cup of the flour.

Sift the remainder with the baking soda and salt.

Add the flour to the butter mixture alternately with the milk, beating well after each addition.

Coat the raisins and currants with the reserved 1/2 cup of flour.

Fold them into the batter along with the grated peels.

Distribute the batter evenly in a well buttered and floured tube pan.

Bake the cake in a 300° oven for 1 1/2 to 1 3/4 hours.

Let it cool in the pan for 45 minutes, then remove to a wire rack to cool further.