This cake should be made 1 or 2 weeks before Christmas as, not having the quantity of fruit of a traditional cake, it won't keep so long.Ingredients
- 6oz currants
- 6oz sultanas
- 4oz cut mixed peel
- 6oz glacé cherries
- 4oz glacé pineapple
- 8oz self raising flour
- 2oz ground almonds
- 8oz margarine or butter
- 8oz caster sugar
- Grated rind and juice of half a lemon
- 4 eggs, beaten
- 3 tbsps brandy
Method
1. Heat oven temperature to 170 deg C 325 deg F and grease a 9 inch cake tin, then line it with two layers of greased greaseproof paper. Cream the margarine or butter, sugar and lemon rind until pale and fluffy and stir in the ground almonds.
2. Add the eggs a little at a time beating well.
3. Add 3 tbsps of flour to the fruit and peel, mixing well. Fold these ingredients alternately with the rest of the flour, the grated lemon rind and lemon juice, into the creamed mixture. Lastly stir in the brandy.
4. Put into the tin and bake in the centre of the oven for 2 and a half hours, or till risen and firm to the touch. Leave it to cool in the tin. Store it wrapped in greaseproof paper in an airtight tin. Decorate with icing (frosting) and marzipan or preserved fruit as for the low fat Christmas Cake above.
No comments:
Post a Comment