500g Walnuts, coarsely chopped
1 Cup Sultanas
375g Mixed Peel, chopped
125g Coconut
2 Cups Flour
1 Teaspoon Baking Powder
Pinch of Salt
1/2 Cup Butter
1 Cup Chelsea White Sugar
3 Eggs, well beaten
1 Teaspoon Lemon Extract or Grated Lemon Rind
1/2 Cup Orange Juice

1 : Prepare and mix the fruit and nuts.
2 : Sift the flour and baking powder into a large bowl with the salt and add the fruit mixture, blending lightly.
3 : Cream the butter with the Chelsea White Sugar and add the beaten eggs and lemon extract.
4 : Stir the butter mixture into the fruit/flour mixture alternately with the orange juice.
5 : Turn the batter into one large tin, buttered and lined or into 3 small loaf tins.
6 : Bake the cakes in a moderately slow oven 325oF (160oC) about 2 1/2 hours for the large cake, 2 hours for the small ones, or until test done.