This is indeed an excellent cake - I have been making it for years, with the addition of 2 T of poppy seeds and without the glaze. For some reason, the original instructions (which came from a friend in England) said to make this cake in the food processor, and this is one of the very few cakes I make that way. I make it in 2 loaf pans. This is the cake that most often is requested by my college students in care packages. It is perfect for mailing as it lasts and gets better over time. It also freezes perfectly. Great to see this recipe will continue to be enjoyed throughout 2017! Thanks, PJ!

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