150g sultanas
150g raisins
110g dried cranberries
110g candied peel (chopped)
110g chopped dates
110 chopped dried apricots
50g finely chopped crystalized ginger
150ml brandy or whiskey
275g butter, softened
275g light muscavado or soft brown sugar
5 eggs
finely grated orange rind from 1 orange
50g ground almonds
275 g flour
2 tsp mixed spice
For Almond Paste
450g ground almonds
45g caster sugar
1 large or 2 small eggs
2 tbsp brandy or whiskey
couple of drops of almond essence
to brush cakes;
1 small egg white lightly beaten
2 egg yolks
Leave the dried fruit in basin with brandy or whiskey for at least 2 hours.
Preheat oven to 150C, 300 F gas mark 2
Line 23 cm cake tin and butter sides.
In large mixing bowl cream butter and then add sugar and beat well, beat eggs in one at a time.
Stir in orange zest and ground almonds.
Sift flour and spices and fold in gently, followed by the fruit and any alcohol left in the bowl.
Transfer into the prepared tin and bake for between 2.5 and 3.25 hours. Until skewer comes out clean.
Pour another tablespoon of whiskey or brandy over the top of the cake when you remove it from the oven.
Once cool remove it from tin.
Almond Paste
Preheat oven to 220C 425 F or gas 7
Mix ground almond and sugar in a bowl. In another bowl beat the eggs, add brandy or whiskey and couple of drops of almond essence,
then add to dry ingredients to mix to stiff paste. Sprinkle worktop with icing sugar and roll until 1 cm thick.
Paint top of cake with beaten egg white and put cake sticky side down onto the almond paste. Cut around edge of cake then carefully
turn cake right side up with the lid of almond paste attached to the top. measure the circumference and height of the cake roll out
two long strips of almond paste and paint both the paste and cake with egg white. Press strip against the sides of the cake. do not
overlap. Use a sgtraight sided glass to even the edges and smooth the join. Rub the cake well with your hand or palette knife to ensure
a nice flat surface. Roll out remainder of paste 5 mm thick and cut out some, heart, holly or santa shapes.
Paint the whole surface of the cake with beaten egg yolk and stick the shapes on top and around the sides. Brush shapes with egg yolk.
Bake the cake in centre of preheated oven for 10-20 minutes until lovely and golden. Remove from the oven and allow to coll. Transfer
to plate/cake board. Enjoy!
150g raisins
110g dried cranberries
110g candied peel (chopped)
110g chopped dates
110 chopped dried apricots
50g finely chopped crystalized ginger
150ml brandy or whiskey
275g butter, softened
275g light muscavado or soft brown sugar
5 eggs
finely grated orange rind from 1 orange
50g ground almonds
275 g flour
2 tsp mixed spice
For Almond Paste
450g ground almonds
45g caster sugar
1 large or 2 small eggs
2 tbsp brandy or whiskey
couple of drops of almond essence
to brush cakes;
1 small egg white lightly beaten
2 egg yolks
Leave the dried fruit in basin with brandy or whiskey for at least 2 hours.
Preheat oven to 150C, 300 F gas mark 2
Line 23 cm cake tin and butter sides.
In large mixing bowl cream butter and then add sugar and beat well, beat eggs in one at a time.
Stir in orange zest and ground almonds.
Sift flour and spices and fold in gently, followed by the fruit and any alcohol left in the bowl.
Transfer into the prepared tin and bake for between 2.5 and 3.25 hours. Until skewer comes out clean.
Pour another tablespoon of whiskey or brandy over the top of the cake when you remove it from the oven.
Once cool remove it from tin.
Almond Paste
Preheat oven to 220C 425 F or gas 7
Mix ground almond and sugar in a bowl. In another bowl beat the eggs, add brandy or whiskey and couple of drops of almond essence,
then add to dry ingredients to mix to stiff paste. Sprinkle worktop with icing sugar and roll until 1 cm thick.
Paint top of cake with beaten egg white and put cake sticky side down onto the almond paste. Cut around edge of cake then carefully
turn cake right side up with the lid of almond paste attached to the top. measure the circumference and height of the cake roll out
two long strips of almond paste and paint both the paste and cake with egg white. Press strip against the sides of the cake. do not
overlap. Use a sgtraight sided glass to even the edges and smooth the join. Rub the cake well with your hand or palette knife to ensure
a nice flat surface. Roll out remainder of paste 5 mm thick and cut out some, heart, holly or santa shapes.
Paint the whole surface of the cake with beaten egg yolk and stick the shapes on top and around the sides. Brush shapes with egg yolk.
Bake the cake in centre of preheated oven for 10-20 minutes until lovely and golden. Remove from the oven and allow to coll. Transfer
to plate/cake board. Enjoy!
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