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 cup chopped Dried fig; 0.667 cup raisins; 10 Candied cherry (quartered); 1 unwaxed lemon (grated peel); 0.667 cup candied Lemon peel (finely diced); 0.667 cup candied Orange peel (finely diced); 2.25 cups all-purpose flour; 1 tsp Baking powder; 0.75 cup butter; 0.5 cup sugar; 1 Tbsp honey; 3 large eggs; 4 tsps Scotch Whisky; 0.25 cup milk; blanched almonds (for decoration)

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Health Score:

5,7 / 10

Difficulty:

easy

Difficulty

Preparation:

2 h.

Preparation

Ingredients

for

x 20 cm springform pan

Ingredients: 1 ⅕ cups Golden raisins; ⅘ cup chopped Dried fig; ⅔ cup raisins; 10 Candied cherry (quartered); 1 unwaxed lemon (grated peel); ⅔ cup candied Lemon peel (finely diced); ⅔ cup candied Orange peel (finely diced); 2 ¼ cups all-purpose flour; 1 tsp Baking powder; ¾ cup butter; ½ cup sugar; 1 Tbsp honey; 3 large eggs; 4 tsps Scotch Whisky; ¼ cup milk; blanched almonds (for decoration)

How healthy are the main ingredients?

raisins sugar raisins honey lemon egg

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Product recommendation

Can be frozen.

Preparation steps

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

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.

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.