Whole almond topped fruit cake 

Whole almond topped fruit cake


Calories:377 kcal
Preparation:120 min
Ready in:120 min
1 serving contains (Percentage of daily recommendation)
Calories377 kcal(19%)
Protein5 g(10%)
Fat13 g(16%)
Carbohydrates60 g(23%)
Added Sugar10 g(11%)
Roughage4 g(13%)

Recipe author: EAT SMARTER


For <none>

1 ⅕ cupsGolden raisins
⅘ cupschopped Dried fig
⅔ cupsraisin
10Candied cherry quartered
1unwaxed lemons grated peel
⅔ cupscandied Lemon peel finely diced
⅔ cupscandied Orange peel finely diced
2 ¼ cupsAll purpose flour
1 teaspoonBaking powder
¾ cupsbutter
½ cupssugar
1 tablespoonhoney
3large eggs
4 teaspoonsScotch Whisky
¼ cupsmilk
blanched almonds for decoration


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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