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Grease and line the base and sides of the tin and grease the paper lining.
Mix the sultanas, currants, raisins, peel, cherries and ground almonds together.
Beat the butter until soft and creamy then add the granulated sugar and beat the mixture with the lemon rind until light and fluffy in both colour and texture. Beat the eggs together and then add them gradually to the creamed mixture, beating well between each addition. Sift together the flour and baking powder and lightly stir it into the creamed mixture with the milk or sherry and all the dried fruit.
Turn the mixture into the tin, spread it to the sides and slightly hollow out the centre, then cover the surface with the almonds.
Bake the cake at 160¡C, gas mark 3, 325¡F for 2 1/2-3 hours or until a warm skewer pushed into the mixture comes out clean.
Cool the cake in the tin for 15 minutes then turn it out onto a wire tray to cool completely.
4oz cleaned golden raisins 100g
4oz cleaned currants 100g
4oz cleaned and stoned raisins 100g
2oz mixed peel, chopped 50g
3oz glacZ
2oz ground almonds 50g
9oz plain flour 250g
1cup butter 8oz/225g
1tsp baking powder
1cup granulated sugar 8oz/225g
3 standard eggs
1tbsp sherry or milk
1oz almonds blanched and halved 25g
grated rind of 1 lemon
a 7in cake tin
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