Raisin Almond Fruit Cake
|All purpose flour||425 Milliliter (1 3/4 Cup)|
|Baking powder||15 Milliliter (1 Tablespoon)|
|Raisins||175 Milliliter (3/4 Cup)|
|Chopped walnuts||250 Milliliter (1 Cup)|
|Slivered almonds||250 Milliliter (1 Cup)|
|Vegetable shortening||250 Milliliter (1 Cup)|
|Brown sugar||125 Milliliter (1/2 Cup)|
|Granulated sugar||125 Milliliter (1/2 Cup)|
|Chopped candied mixed fruit||125 Milliliter (1/2 Cup)|
|Tia maria||50 Milliliter (1/4 Cup)|
|Powdered ginger||1 Pinch|
Preheat oven to 325°F (160°C).
Butter 8 inch (20 cm) square cake pan.
Sift flour, baking powder, salt and ginger into bowl.
Place raisins, walnuts and almonds in another bowl; add 1/3 of flour mixture.
Toss and set aside.
Place shortening, brown and granulated sugar in bowl containing just flour.
Incorporate well with pastry blender.
Add eggs and blend well with wooden spoon.
Incorporate raisin/flour mixture along with candied fruit; mix very well with wooden spoon.
Pour in Tia Maria and blend well.
Pour batter into prepared cake pan and bake 1 hour or until toothpick inserted comes out clean.
Cool cake in pan before unmolding onto wire rack.