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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup golden raisins |
1 cup raisins |
1 cup currants |
3/4 cup candied red cherries, chopped |
1/2 cup candied mixed fruit, finely chopped |
1 cup ground almonds |
2 cups butter or margarine, softened |
2 cups sugar |
grated rind of 2 lemons |
6 eggs |
4 1/2 cups all-purpose flour |
2 tablespoons baking powder |
2 tablespoons sherry |
3 tablespoons blanched almonds |
Directions:
1. Combine raisins, currants, cherries, mixed fruit, and ground almonds; set aside.
2. Cream butter in a large mixing bowl; gradually add sugar and lemon rind, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Sift together flour and baking powder; add to creamed mixture, mixing well. Stir in sherry and fruit mixture; mix well.
4. Spoon batter into a waxed paper-lined and greased 10-inch tube pan. Arrange blanched almonds on top of batter. Bake at 325° for 1 hour. Cover pan with foil, and bake an additional hour or until a wooden pick inserted in center comes out clean. Let cool 20 minutes in pan. Remove cake from pan; place on wire rack and cool completely.
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