| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Jude2 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Currants |
| 1 1/2 |
c |
Sultanas |
| 1 |
c |
Raisins |
| 1/2 |
c |
Quartered glace cherries |
| 1/2 |
c |
Blanched finely chopped almonds |
| 1/2 |
c |
Chopped mixed peel |
| 1 |
ts |
Grated lemon rind |
| 1/2 |
c |
Brandy |
| 225 |
g |
Butter |
| 1 |
c |
Brown sugar |
| 1 |
tb |
Treacle |
| 5 |
|
Eggs |
| 2 |
c |
Flour |
| 1 1/2 |
ts |
Mixed spice |
| 1/2 |
ts |
Ground nutmeg |
| 1 |
|
70 grams pac whole blanched almonds |
INSTRUCTIONS
Line the sides and bottom of a 23cm square cake tin with 3 layers of
newspaper, 1 layer of brown paper and 1 layer of baking paper.
Place currants, sultanas, raisins, cherries, almonds, mixed peel and
lemon rind in a large bowl. Pour brandy over and leave to soak
overnight.
Melt butter in a large saucepan.
Mix in sugar and treacle and remove from heat.
When mixture has cooled, beat in eggs with a wooden spoon.
Mix in undrained fruit and fold in sifted flour, mixed spice and
nutmeg until combined.
Pour into the prepared tin.
Shake a wet hand over the top of the cake.
Place whole almonds decoratively over top of mixture. Bake at 150 C
for 3 to 3 1/2 hours or until an inserted skewer comes out clean.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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