Fruit Cake

This is a really old recipe.

3-1/2 oz. butter or margarine
3/4 cup sugar
2 eggs
1-1/2 tbls. fresh lemon juice
1 cup all-purpose white flour
Filling:

5-6 large nectarines, peaches, or thin-skinned apples or
15 – 16 large plums
1/4 to 1/2 cup sugar
2 eggs
3/4 cup thin cream
1 to 1/2 oz. flaked almonds

Stir fat and sugar until fluffy and stir in the eggs, one by one, lemon juice, and flour. Lightly butter an oven-proof dish, spread out the batter and make sure it covers the walls. Heat the oven to 350F. Split the fruit in halves and remove stones and seeds. If you use apples, these are cut in very thin slices. Nectarines or peaches are cut in wedges and large plums are quartered. Divide the fruit in an even layer. Sprinkle with sugar. The larger amount of sugar stated is needed for apples. Sprinkle also with half of the flaked almonds. Beat together eggs and cream and pour this over the fruit. Sprinkle with remaining almond and bake in the lower part of the oven for 40 – 45 minutes. Serve the cake lukewarm or cold.

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