Holiday Fruitcake

1 cup butter
1 cup sugar
2 eggs
1/2 cup milk
1 3/4 cups currants
1 1/4 cups mixed candied citrus peel
1/2 grated nutmeg pod
1 cup slivered almonds
1 lemon, zest and juice
1 1/4 cups flour
dry sherry for sprinkling

Generously grease and line with parchment paper an 8-inch round pan, or grease and flour a 5-cup ring mold; set aside. Cream the butter and gradually add the sugar, beating until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition.

Add the milk. In a separate bowl, combine the currants, candied peel, nutmeg, almonds, and lemon zest with 3/4 cup of flour. Add the remaining cup of flour and lemon juice to the egg batter; mix well.

Fold in the fruit and nut mixture. Pour into a prepared pan and bake in a 300F oven for 2 hours or until a fine skewer inserted into the cake comes out clean.

Loosen the edges of the cake from the pan or mold with a knife and allow to cool on a wire rack before unmolding. Sprinkle the cake with a little sherry, allow to cool completely. Wrap well and refrigerate.