Fruit Cake with Almonds
Almonds and dried fruits are brain food, because the high content of magnesium, phosphorus, vitamin E and niacin has a positive effect on our nerve cells. In addition, dried fruits, apples and flour contain fibre which activates sluggish digestion and flatters our intestines.
The fruit cake with almonds originally comes from Scotland, where it is called Dundee Cake and is typically eaten at tea time. The cake is also often given away in a nice tin at Christmas. Similar to our Christmas Stollen, the fruit cake is baked a few days before Christmas. Because of the fruits the cake stays fresh.
- 200 grams golden raisin
- 125 grams Currants
- 100 grams chopped raisins
- 50 grams minced candied orange
- 50 grams minced Candied lemon
- 40 milliliters Whiskey
- 1 teaspoon grated Lemon peel
- 1 teaspoon grated Orange peel
- 150 grams butter
- 150 grams brown sugar
- 3 eggs
- 200 grams Pastry flour
- ½ teaspoon Baking powder
- 50 grams ground almonds
- 100 milliliters milk
- 75 grams blanched almonds
- butter (for greasing the pan)
Preheat the oven to 160°C (approximately 325°F). Brush a deep, round cake pan of 20 cm (approximately 7 3/4 inch) diameter with melted butter. Mix the golden raisins, currants, raisins, candied fruit, whiskey and grated citrus zest in a bowl.
Beat the butter and sugar with an electric mixer until fluffy. Gradually add the eggs, beating thoroughly after each addition. Pour the mixture into the bowl with the fruit.
Sift the flour and baking powder over the fruit mixture and stir in the ground almonds and milk. Mix all ingredients with a spoon until batter is smooth. Add additional milk if needed.
Pour the batter into the prepared pan and smooth the surface. Decorate the top with blanched almonds.
Bake approximately 60-80 minutes. Cover with aluminum foil if the cake begins to overbrown. Let the cake rest in the pan about 20 minutes, then let cool on a wire rack. Remove from the pan, cut into slices and serve.