Dessert
2 h
Easy
6-8
Recommended moulds
What do you need?
Ingredients
- 230 g sultanas
- 125 g currants
- 90 g chopped raisins
- 50 g chopped candied orange and lemon peel
- 40 ml whisky
- 1 tsp grated lemon rind
- 1 tsp grated orange rind
- 150 g butter
- 150 g brown sugar
- 3 eggs (whisked)
- 230 g flour
- 1/2 tsp baking powder
- 1 tsp ground almonds
- 85 ml milk
- 50 g blanched almonds
How to prepare it:
Preheat the oven to 160°C. Brush a deep, round 20 cm cake tin with melted butter or oil. Line the base and sides with baking parchment.
Put the sultanas, currants, candied peel, whisky and grated citrus peel into a bowl and mix.
Cream the butter and sugar in the mixer until light and fluffy. Gradually add the eggs, beating well after each addition. Add this mixture to the bowl with the fruit.
Sieve the flour and baking powder over the fruit and creamed mixture and add the ground almonds and milk. Fold in all the ingredients using a spoon and mix well.
Spoon the mixture into the prepared tin and smooth the top. Decorate the top of the cake with the blanched almonds, pressing in slightly.
Bake for 1 hour 15 minutes, or until a skewer pushed into the centre of the cake comes out clean.
Leave in the tin to rest for 20 minutes, then turn out onto a cake rack to cool.
