Ingredients
- • Servings: 6
- • 110 g Sultanas, cleaned
- • 225 g Butter
- • 110 g Currants, cleaned
- • 1 ts Baking powder
- • 110 g Raisins, cleaned and stoned
- • 225 g Caster sugar
- • 50 g Mixed peel, chopped
- • 3 Eggs
- • 75 g Glace cherries, chopped
- • 1 tb Sherry
- • 50 g Ground almonds
- • 3 tb Almonds, blanched and halved
- • 250 g Plain flour Grated rind of 1 lemon
- • Servings: 6
- • 110 g Sultanas, cleaned
- • 225 g Butter
- • 110 g Currants, cleaned
- • 1 ts Baking powder
- • 110 g Raisins, cleaned and stoned
- • 225 g Caster sugar
- • 50 g Mixed peel, chopped
- • 3 Eggs
- • 75 g Glace cherries, chopped
- • 1 tb Sherry
- • 50 g Ground almonds
- • 3 tb Almonds, blanched and halved
- • 250 g Plain flour Grated rind of 1 lemon
Instructions
- (For a 18cm-cake tin)
- 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 it is soft and creamy then add the caster sugar and
- beat the mixture with the lemon rind until light and fluffy in both colour
- and texture. Beat the eggs together 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 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 oC (325 oF) for 2.5 - 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.
- (casted sugar = granulated sugar, Glace cherries = candied cherries,
- Sultanas = seedless white raisins)
