Rich Fruit and Ginger Cake
|Unsalted butter||1⁄2 Pound (2 Sticks)|
|Firmly packed brown sugar||1 1⁄3 Cup (21.33 tbs)|
|Eggs||4 Large, beaten|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Whole-wheat flour||1 1⁄4 Cup (20 tbs)|
|Orange||1 , grated rind and juice|
|Lemon||1 , grated rind and juice|
|Ground ginger||2 Teaspoon|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Apple pie spice||1 1⁄4 Teaspoon|
|Golden raisins||6 Ounce (1 1/4 Cups)|
|Raisins||6 Ounce (1 1/4 Cups)|
|Currants||12 Ounce (2 1/4 Cups)|
|Chopped mixed candied peel||3⁄4 Cup (12 tbs)|
|Preserved ginger pieces||6 , drained of syrup and chopped|
|Halved glace cherries||3⁄4 Cup (12 tbs)|
|Slivered almonds||3⁄4 Cup (12 tbs), toasted|
Grease a deep 9-inch cake pan and line the bottom and sides with baking parchment paper.
Beat the butter until creamy, then gradually add the sugar, beating until the mixture is fluffy.
Beat in some of the beaten eggs, then some of the flours.
Continue adding the eggs and flours until all is incorporated.
Beat in the orange and lemon rinds and juices and the spices.
Mix in all the fruits, preserved ginger and the toasted almonds.
Put the cake batter into the prepared pan.
Bake in a preheated 350° oven for 25-30 minutes, then reduce the heat to 300° and bake for a further 2 hours.
Leave the cake to cool in its pan, before storing it in an airtight tin or container.