Cream together the butter or margarine
and sugar until light and fluffy. Gradually beat in the eggs, then
fold in the flour. Divide the mixture into three. Add the almond
essence to one-third, the green food coloring to one-third, and the
red food coloring ot the remaining third. Drop large spoonfuls of the
three mixtures alternately into a greased and lined 20 cm/8 in cake
tin (pan) and bake in a preheated oven at 180ºC/350ºF/gas mark 4 for
45 minutes until well risen and springy to the touch.