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 raisin; 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 teaspoon Baking powder; 0.75 cup butter; 0.5 cup sugar; 1 tablespoon honey; 3 large eggs; 4 teaspoons Scotch Whisky; 0.25 cup milk; blanched almonds (for decoration)

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Health Score:

5,9 / 10

Difficulty:

easy

Difficulty

Preparation:

2 h.

Preparation

Calories:

377

calories

Calories

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Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	377 kcal	(18 %)
Protein	5.41 g	(6 %)
Fat	13.03 g	(11 %)
Carbohydrates	59.53 g	(40 %)
Sugar added	9.82 g	(39 %)
Roughage	3.52 g	(12 %)

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more nutritional values

Vitamin A	142.3 mg	(17,788 %)
Vitamin D	0.57 μg	(3 %)
Vitamin E	1.7 mg	(14 %)
Vitamin B₁	0.21 mg	(21 %)
Vitamin B₂	0.21 mg	(19 %)
Niacin	2.12 mg	(18 %)
Vitamin B₆	0.04 mg	(3 %)
Folate	56.79 μg	(19 %)
Pantothenic acid	0.22 mg	(4 %)
Biotin	0.36 μg	(1 %)
Vitamin B₁₂	0.36 μg	(12 %)
Vitamin C	16.85 mg	(18 %)
Potassium	316.7 mg	(8 %)
Calcium	84.08 mg	(8 %)
Magnesium	14.82 mg	(5 %)
Iron	2.14 mg	(14 %)
Iodine	16.17 μg	(8 %)
Zinc	0.28 mg	(4 %)
Saturated fatty acids	7.57 g
Cholesterol	74.79 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

raisins raisin lemon sugar egg almond

Ingredients

for

x 20 cm springform pan

Ingredients: 1 ⅕ cups
Golden raisins; ⅘ cup
chopped Dried fig; ⅔ cup
raisin; 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 teaspoon
Baking powder; ¾ cup
butter; ½ cup
sugar; 1 tablespoon
honey; 3
large eggs; 4 teaspoons
Scotch Whisky; ¼ cup
milk; blanched almonds (for decoration)

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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.