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Traditional English Pound Cake
½ pound Flour
½ pound Butter
½ pound Eggs (4 eggs)
½ pound Sugar
½ pound assorted dried fruit (Currants, Sultanas, and Raisins, with perhaps a lesser quantity of Glacé cherries).
Cream the butter and sugar together until fluffy.
Beat in the eggs.
Gradually sift in the dry ingredients.
Transfer to a greased and floured baking pan.
Bake at 175 °C (350 °F), until a skewer inserted shows no moist crumbs.
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