Name Fruit cake


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4 oz butter
4 oz soft brown sugar
3 eggs, beaten
6 oz flour
2 1/2 teaspoons baking powder
2 teaspoons mixed spice
1 oz currants
1 oz raisins
4 oz sultanas
5 glace cherries, chopped
1 1/2 oz ground almonds
1 teaspoon gravy browning
3-4 tablespoons milk
2 tablespoons sieved apricot jam, warmed
4 tablespoons toasted flaked almonds

100 g butter
100 g soft brown sugar
3 eggs, beaten
175 g flour
2 1/2 x 5 ml spoons baking powder
2 x 5 ml spoons mixed spice
25 g currants
25 g raisins
100 g sultanas
5 glace cherries, chopped
40 g ground almonds
1 x 5ml spoon gravy browning
3-4 x 15 ml spoons milk
2 x 15 ml spoons sieved apricot jam, warmed
4 x 15 ml spoons toasted flaked almonds

Grease the sides of an 18 cm/7 inch round deep cake dish and line the base with greaseproof paper. Cream the butter and sugar together in a bowl until pale. Add the beaten eggs, a little at a time, beating thoroughly between each addition. Sift the flour, baking powder and mixed spice together over the mixture. Add the dried fruit, cherries, and ground almonds and lightly fold into the mixture, adding the gravy browning and enough milk to give a firm dropping consistency. Turn into the dish and smooth the top. MICROWAVE ON HIGH for 6-8 minutes until the cake is just dry on top, giving the dish a quarter-turn every 1 1/2 minutes. Leave to cool in the dish, then turn out and brush the top with apricot jam. Sprinkle with the almonds.
Makes one 18 cm/7 inch cake.

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