Traditional Almond and Dried Fruit Cake
2 h. 30 min.
- 1 ¼ cups Golden raisins
- ¾ cup chopped Dried fig
- 1 ¼ cups Currants
- 6 Candied cherry (quartered)
- 1 lemon (grated peel)
- 0.333 cup candied Lemon peel (finely chopped)
- 0.333 cup candied Orange peel (finely chopped)
- 1 ⅔ cups flour
- ½ packet Baking powder (1 1/2 tsp)
- ¾ cup butter
- ½ cup sugar
- 1 tablespoon honey
- 3 tablespoons Whiskey
- 3 large eggs
- 0.333 cup milk
- blanched almonds (for decoration)
- 10 inches Springform pan (greased)
Can be frozen
Mix the dried fruit with the lemon peel, whiskey and candied peel and let stand.
Sieve the flour with the baking powder. Cream the butter with the sugar and honey. Gradually beat in the eggs. Then work in the flour, milk and mixed dried fruit. Turn the batter into the prepared springform pan and smooth the top. Decorate the top of the cake with the whole almonds.
Bake at 180°C (160° fan) | 350F | gas 4 for 30 minutes, then turn the oven temperature down to 150°C (130° fan) | 300F | gas 2 and bake for a further 90 minutes. Cover the top with paper if it browns too quickly.
Cool in the pan for 15 minutes then take out of the pan and let cool completely. Dust with icing sugar and cover the sides of the cake with marzipan if you wish.