Yield: 1 cake
|2 ounces||Mixed peel; chopped|
|4 ounces||Caster sugar|
|4 ounces||Almonds; blanched & chopped|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground ginger|
|½ teaspoon||Ground allspice|
|½ teaspoon||Bicarbonate of soda|
|12 ounces||Shortcrust pastry|
|1||Egg; beaten for glazing|
Set oven to 350øF or Mark 4. Mix the flour, bicarbonate of soda, spices and sugar in a bowl. Add the raisins, currants, mixed peel and almonds. Moisten the mixture with the milk and brandy and stir well.
Roll out two-thirds of the pastry to line a well greased 10 inch cake tin. Fill with the fruit mixture and make a lid with remaining pastry. Seal the edges using a little cold water; press firmly. Brush with beaten egg. Finally make four holes with a skewer right to the bottom of the tin. Bake for 2-2½ hours; the cake is ready when a skewer pushed in comes out clean. If the top is browning too much, protect with greaseproof paper. Cool, slice and serve.
This festive cake is traditionally eaten at Hogmanay.
** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95