Light fruit and nut cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Raisins; (4oz) |
| 250 | grams | Sultanas; (8oz) |
| 125 | grams | Dried apricots; roughly chopped |
| ; (4oz) | ||
| 3 | tablespoons | Brandy or orange juice |
| 125 | grams | Hazelnuts; chopped (4oz) |
| 250 | grams | Glac‚ cherries; halved (8oz) |
| 75 | grams | Cut mixed peel; (3oz) |
| 40 | grams | Angelica; chopped (1 1/2 oz) |
| 50 | grams | Glac‚ ginger; finely chopped |
| ; (2oz) | ||
| Grated rind of 1 orange and 1 lemon | ||
| 250 | grams | Unsalted butter; softened (8oz) |
| 250 | grams | Caster sugar; (8oz) |
| 4 | mediums | Size eggs |
| 50 | grams | Ground almonds; (2oz) |
| 250 | grams | Plain flour; sifted (8oz) |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Redcurrant jelly; melted |
| 50 | grams | Blanched almonds; (2oz) |
Directions
Place the raisins, sultanas, apricots and brandy or orange juice in a bowl.
If possible, cover and leave overnight.
Add the nuts, 175g (6oz) cherries, peel, angelica, ginger and rinds.
Whisk together the butter and sugar in a large bowl. Beat in the eggs one at a time, then carefully fold in the almonds, flour and salt followed by the fruit and nut mixture.
Spoon the mixture into a greased and lined 20cm (8 inch) round or 18cm (7 inch) square cake tin. Smooth the top, hollowing slightly in the centre.
Place in a preheated oven 160øC, 325 øF, Gas Mark 3 for 1 hour. Reduce the oven temperature to 150 øC, 300 øF, Gas Mark 2 cover the cake with greaseproof paper and cook for a further 2-2 ¼ hours, until a skewer inserted into the centre of the cake comes out clean.
When cold, remove the cake from the tin and peel off the paper. Brush the top of the cake with redcurrant jelly and arrange the almonds and remaining cherries on top. Brush again with the redcurrant jelly. Store in an airtight tin.
Converted by MC_Buster.
NOTES : A lighter alternative to rich Christmas cake. 16-20 slices Converted by MM_Buster v2.0l.