This recipe first appeared in Food magazine.
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Ingredients
Method
1.In a large mixing bowl, place the raisins, sultanas, currants, pineapple in juice, cherries and mixed peel. Pour over the juice or brandy. Cover with cling film. Leave in a cool place overnight or for 2-3 days, turning the fruit over from time to time.
2.Preheat the oven to 160ºC. Line four 15cm round baking tins, or a 22cm square baking tin, with two layers of baking paper or brown paper, making sure the paper is 2-3cm above the top of the tins.
3.Place the butter and sugar in a mixing bowl and cream until light and fluffy. Add the eggs one at a time, beating well in between each one. (The mixture will curdle.)
4.Add the vanilla, lemon and almond essences, flour, baking powder, ginger, cinnamon, nutmeg, cloves and almonds. Mix until combined.
5.Spoon the mixture into the bowl of soaked, dried fruit. Mix until combined. (It may be easier to use your clean hands to combine the mixture rather than a spoon.)
6.Place the cake mixture in the prepared tin. Using damp hands, smooth the top of the cake and decorate with the extra almonds.
7.Bake in the preheated oven for 2-2½ hours for the smaller cakes and 3-3½ hours for the larger cake, or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin.
8.Remove and wrap in tinfoil. Place in an airtight container and store until ready to serve.
Note
- Makes 1 large cake or 4 smaller cakes.
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