| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 350 |
g |
Yellow sultanas |
| 100 |
g |
Candied peel, chopped |
| 225 |
g |
Currants |
| 225 |
g |
Raisins |
| 150 |
ml |
Brandy |
| 225 |
g |
Unbleached plain flour |
| 1 |
ts |
Mace |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 225 |
g |
Unsalted butter |
| 225 |
g |
Soft brown sugar |
|
|
Grated rind of 1 orange and 1 lemon |
| 5 |
|
Eggs, beaten |
INSTRUCTIONS
for a richer flavour soak the sultanas in brandy in advance and then
substitute half the brandy in the recipe for orange juice.
1. A few hours before starting, pour brandy over fruit and leave covered.
2. Double line a round deep 23cm cake tin with thick paper and non-stick
parchment. 3. Sift the flour and add the spices. 4. Beat together the
butter, sugar and grated rinds until light and then add the egg little by
little until, adding a little flour towards the end. 5. Fold in the rest of
the flour and then add the fruit 6. Spoon into the tin and smooth the top.
(the mixture will be quite stiff). 7. Bake at 170C for about 2 hours 30
minutes. Test with a skewer. 8. Leave in tin to cool for 30 minutes and
then turn onto a cooling rack.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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