Recipe Type: Cake
Method
- Pre-heat the oven to 180°C/350°F/Gas Mark 4.
- Line and grease an 18cm/ 7in round cake tin
- In a mixing bowl, sift in the flour and add in the salt.
- In another mixing bowl cream the butter and sugar together well and beat in the eggs slowly.
- Fold in the flour, cherries, dried fruit, peel and ground almonds into the creamed mixture. Add in the lemon rind and mix together.
- Spoon the mixture into the prepared tin and make a slight hollow in the centre.
- Bake for 20 minutes by which time the hollow should have filled in. Arrange the split almonds on top.
- Return the cake to the oven, baking for a further 40-45 minutes, then reduce the temperature of the oven to 160C/ 325F/ Gas Mark 3 and bake for a further one hour.
- Turn out and leave to cool on a wire rack.
Ingredients
200g (7oz) Mortons Self-Raising Flour 1/4 tsp salt 150g (5oz) butter 150g (5oz) caster sugar 4 eggs beaten 100g (4oz) glace cherries quartered 150g (5oz) currants 150g (5oz) sultanas 100g (4oz) seedless raisins 50g(2oz) mixed peel 50g (2oz) ground almonds Grated rind of 1 lemon 50g (2oz) blanched split almonds Fat for greasing |