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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a very good tea cake. Ingredients:
1 cup raisins |
1 cup dried currants |
1/3 cup diced candies mixed fruit peel |
1/3 cup candied cherries, quartered |
2 tablespoons grated orange zest |
1/3 cup all-purpose flour |
1 cup butter, softened |
1 cup white sugar |
4 eggs |
1 2/3 cups all-purpose flour |
1 teaspoon baking powder |
1 ounce ground almonds |
1/2 cup whole almonds |
1 tablespoon corn syrup |
Directions:
1. Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour.
2. Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder, and ground almonds; fold into batter mixture. Mix in fruit. Spread in foil lined 8 x 3 inch round pan. If using a different size pan fill 3/4 full.
3. Bake at 325 degrees F (165 degrees C) for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.
4. Toast almonds in 350 degrees F (175 degrees C) oven until lightly browned, about 5 minutes. Heat corn syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.
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