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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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From Time Life: Cooking of the British Isles Ingredients:
1 tablespoon butter (melted) |
2 tablespoons flour |
1/2 lb butter (two sticks) |
2 1/2 cups flour |
1 cup sugar |
5 eggs |
3/4 cup currants |
3/4 cup seedless raisin |
3/4 cup mixed candied fruit peel (coarsely chopped) |
8 candied cherries, cut in half |
1/2 cup almonds (pulverized) |
2 tablespoons orange peel (finely grated) |
1/8 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon milk |
1/3 cup blanched almond (cut in half) |
Directions:
1. Mix one tsp of baking soda and 1 tsp of milk together; set aside.
2. Preheat oven to 300°F.
3. Coat bottom and sides of 8x3 springform pan with 1 tbsp of melted butter.
4. Sprinkle with 2 tbsp of flour, tip to spread evenly, and tap out extra.
5. In large mixing bowl cream 1/2 lb butter and sugar together by bashing and beating against side of bowl with a wooden spoon until light and fluffy.
6. Beat in one egg then 1/2 cup flour alternately until all eggs and flour are added.
7. Beat in currants, raisins, candied peel, cherries, pulverized almonds, grated peel and salt until combined.
8. Stir in milk/baking soda mixture.
9. Pour batter into pan.
10. Arrange blanched almonds on top.
11. Bake on middle rack for 1 1/2 hours or until cake tester comes out clean.
12. Let cool in pan 4-5 minutes.
13. Remove to wire rack to finish cooling before serving.
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