Spiced Square Loaf Cake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
ready in 15 h.
Ready in
Ingredients
for
1
- For the cake
- 1 ¾ cups raisins
- ¾ cup Currants
- ¾ cup Golden raisins
- ⅞ cup Ginger wine
- 1 cup butter (scant)
- 1 cup dark brown sugar (scant)
- 4 eggs
- 1 unwaxed Orange (finely grated zest)
- 1 ¾ cups all-purpose flour
- 1 pinch salt
- 0.333 cup Almond flour
- ½ tsp Mixed spice
- ½ tsp ground cinnamon
- 1 pinch ground cloves
- 2 tsps ground ginger
- 1 Tbsp Molasses
- 1 cup chopped almonds
- 1 Tbsp chopped Crystallized ginger (stem ginger)
- To decorate
- 4 Tbsps Ginger wine
- candied citrus peel (thinly sliced)
- Candied cherry
- candied orange
Preparation steps
1.
For the cake: heat the oven to 160°C (140° fan) 325°F gas 3. Grease and line a 17cm|7" square tin with a double thickness of greaseproof paper.
2.
Put the raisins, currants and sultanas in a bowl and stir in the ginger wine. Cover and leave to stand overnight.
3.
Beat the butter and sugar in a mixing bowl until creamy and light.
4.
Add the eggs, one at a time, stirring well after each addition. Stir in the orange zest.
5.
Stir in the flour, ground almonds and spices, followed by the soaked fruits, and their liquid. Stir in the treacle, almonds and stem ginger until well combined.
6.
Spoon into the tin, smooth the top and make a slight dip in the centre. Bake for 30 minutes.
7.
Reduce the oven temperature to 150°C (130° fan) 300°F gas 2 and bake for a further 2 hrs until a skewer inserted into the middle comes out clean.
8.
To decorate: make holes in the top of the warm cake with a skewer and drizzle over the ginger wine. Leave to cool completely in the tin.
9.
Remove from the tin and arrange the candied fruits on top of the cake.
