Category : Desserts
Author : Rene Gagnaux
Hits : 1839
Rating :
Date : 05/12/2002
110 g Sultanas, cleaned 225 g Butter110 g Currants, cleaned1 ts Baking powder110 g Raisins, cleaned and stoned225 g Caster sugar50 g Mixed peel, chopped3 Eggs75 g Glace cherries, chopped1 tb Sherry50 g Ground almonds 3 tb Almonds, blanched and halved250 g Plain flour Grated rind of 1 lemon 110 g Sultanas, cleaned 225 g Butter110 g Currants, cleaned1 ts Baking powder110 g Raisins, cleaned and stoned225 g Caster sugar50 g Mixed peel, chopped3 Eggs75 g Glace cherries, chopped1 tb Sherry50 g Ground almonds3 tb Almonds, blanched and halved250 g Plain flourGrated rind of 1 lemon
(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 160C (325F) 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)Serves 6
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