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Paradise Cake

Everyone has their own idea of paradise - for some it might be a day outdoors spent in the hills, for others the dream of a sun-kissed South Seas island, or to others a rainy day in Scotland during the midgy season - the tourist brochures don't usually warn visitors of the dreaded Scottish midge! But for followers of Glasgow Celtic Football Club there is only one 'Paradise', their by-name for the club's stadium Celtic Park. The stadium has a capacity of 60,506 and will be one of the grounds included in the joint Scottish/Irish bid to host the Euro 2008 football tournament. Those putting forward the joint bid can now add to all the other advantages which coming to Scotland and Ireland would entail, the fact that Celtic Park 'Paradise', has just been named Britain's most atmospheric stadium in a survey of sports fans. 'Paradise' beat the Welsh Millennium Stadium in Cardiff and England's Lord's Cricket Ground into second and third place. This week's recipe offers you a small taste of paradise! Paradise Cake is a favourite for sales of work etc, as it cuts well into fingers. As a variation the tin may be lined with shortcrust pastry and spread with raspberry jam before adding the cake mixture.
Paradise Cake
Ingredients : 4 oz ( 125 g) margarine; 4 oz ( 125 g ) caster sugar; 2 eggs; 2 oz ( 50 g ) self-raising flour; 2 oz ( 50 g ) ground almonds; 1 oz ( 25 g) raisins; 1 oz ( 25 g ) chopped glace cherries; 1 oz ( 25 g ) sultanas
Cream the margarine and sugar and beat in the eggs. Fold in the flour, ground almonds and fruit. Bake in a greased, base-lined Swiss roll tin at 190 deg C, 375 deg F, Gas Mark 5 for 25-30 minutes. Sprinkle with sugar while still warm.

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