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Whole almond topped fruit cake

Name: Whole almond topped fruit cake
Total time: 2 h
Yield: 1
Cuisine: British, English, European
Ingredients: 1.2 cups Golden raisins; 0.8 cups chopped Dried fig; 0.667 cups raisin; 10 Candied cherry quartered; 1 unwaxed lemon grated peel; 0.667 cups candied Lemon peel finely diced; 0.667 cups candied Orange peel finely diced; 2.25 cups All purpose flour; 1 teaspoon Baking powder; 0.75 cups butter; 0.5 cups sugar; 1 tablespoon honey; 3 large eggs; 4 teaspoons Scotch Whisky; 0.25 cups milk; blanched almonds for decoration

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Calories:	377 kcal
Difficulty:	easy
Preparation:	120 min
Ready in:	120 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	377 kcal	(19%)
Protein	5 g	(10%)
Fat	13 g	(16%)
Carbohydrates	60 g	(23%)
Added Sugar	10 g	(11%)
Roughage	4 g	(13%)
Vitamin A	142.3 µg	(18%)
Vitamin D	0.57 µg	(11%)
Vitamin E	1.7 mg	(14%)
Vitamin B1	0.21 mg	(19%)
Vitamin B2	0.21 mg	(15%)
Niacin	2.12 mg	(13%)
Vitamin B6	0.04 mg	(3%)
Folate	56.79 µg	(28%)
Pantothenic Acid	0.22 mg	(4%)
Biotin	0.36 µg	(1%)
Vitamin B12	0.36 µg	(14%)
Vitamin C	16.85 mg	(21%)
Potassium	316.7 mg	(16%)
Calcium	84.08 mg	(11%)
Magnesium	14.82 mg	(4%)
Iron	2.14 mg	(15%)
Iodine	16.17 µg	(11%)
Zinc	0.28 mg	(3%)
Saturates	8 g
Cholesterol	74.79 mg

Recipe author: EAT SMARTER

Ingredients

For <none>

1 ⅕ cups	Golden raisins
⅘ cups	chopped Dried fig
⅔ cups	raisin
10	Candied cherry quartered
1	unwaxed lemons grated peel
⅔ cups	candied Lemon peel finely diced
⅔ cups	candied Orange peel finely diced
2 ¼ cups	All purpose flour
1 teaspoon	Baking powder
¾ cups	butter
½ cups	sugar
1 tablespoon	honey
3	large eggs
4 teaspoons	Scotch Whisky
¼ cups	milk
	blanched almonds for decoration

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Directions

1 Mix the dried fruit with the grated lemon peel and candied peel.

2 Sieve the flour and baking powder together. Cream the butter with the sugar and honey until light and fluffy, then beat in the eggs (one at a time), followed by the whisky and milk. Mix in the flour and fruit mixture. The mixture should be a stiffish dropping consistency. Turn into a springform pan lined with baking parchment and smooth the top. Decorate the top with almonds.

3 Bake for about 30 minutes in a preheated oven at 180°C, then reduce the oven temperature to 150°C and bake for a further 60-80 minutes, or until done. (Test to see if it is done by inserting a wooden cocktail stick). Cover the top with paper if it browns too quickly. Leave to rest in the tin for 15 minutes, then take out of the tin and cool on a cake rack. Cut into pieces to serve.

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