fat for greasing
2 cups (200 g) 7 1/2 oz flour (All purpose)
1/2 tsp baking powder
1/2 tsp salt
2/3 cup (150 g) 5 oz butter
2/3 cup (150 g) 5 oz sugar
4 eggs
100 g glace cherries
150 g currants
150 g sultanas (golden raisins)
100 g seedless raisins
50 g cut mixed peel
1/2 cup (50 g) 2 oz ground almonds
grated rind of 1 lemon
1/3 cup (50 g) 2 oz blanched split almonds
2 cups (200 g) 7 1/2 oz flour (All purpose)
1/2 tsp baking powder
1/2 tsp salt
2/3 cup (150 g) 5 oz butter
2/3 cup (150 g) 5 oz sugar
4 eggs
100 g glace cherries
150 g currants
150 g sultanas (golden raisins)
100 g seedless raisins
50 g cut mixed peel
1/2 cup (50 g) 2 oz ground almonds
grated rind of 1 lemon
1/3 cup (50 g) 2 oz blanched split almonds
accompaniments
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method
1. Grease and line an 18 cm cake tin.
2. Sift together the flour, baking powder, and salt.
3. Cream the butter and sugar together well, and beat in the eggs.
4. Cut the cherries into quarters. Fold the flour, cherries, dried fruit, peel, and ground almonds into the creamed mixture. Add the lemon rind and mix well.
5. Put into the tin and make a slight hollow in the centre.
6. Bake in a moderate oven, 180°C, gas mark 4, for 20 minutes, when the hollow should have filled in.
7. Arrange the split almonds on top.
8. Return the cake to the oven, bake for a further 40-50 minutes, then reduce the heat to warm, 160°C, Gas 3, and bake for another hour.
2. Sift together the flour, baking powder, and salt.
3. Cream the butter and sugar together well, and beat in the eggs.
4. Cut the cherries into quarters. Fold the flour, cherries, dried fruit, peel, and ground almonds into the creamed mixture. Add the lemon rind and mix well.
5. Put into the tin and make a slight hollow in the centre.
6. Bake in a moderate oven, 180°C, gas mark 4, for 20 minutes, when the hollow should have filled in.
7. Arrange the split almonds on top.
8. Return the cake to the oven, bake for a further 40-50 minutes, then reduce the heat to warm, 160°C, Gas 3, and bake for another hour.
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