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English Raisin Almond Cake

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  Butter 3⁄4 Cup (12 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Eggs 4
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 1⁄4 Teaspoon
  Milk 1 Tablespoon
  Ground almonds 3 Tablespoon
  Currants 1 Cup (16 tbs), dried
  Raisins 1 Cup (16 tbs)
  Cherry 1⁄2 Cup (8 tbs), candied
  Candied orange peel 1⁄4 Cup (4 tbs), chopped
  Lemon peel 2 Teaspoon, grated
  Almonds 1⁄2 Cup (8 tbs), blanched

Preheat oven to 35°F.
Butter and flour an 8-inch cake pan.
In a large mixing bowl, cream butter and sugar.
Add eggs, 1 at a time, beating well after each addition.
In a separate bowl, stir together flour and baking powder.
Add to egg mixture; blend well.
If batter seems too dry, add 1 tablespoon milk.
Stir in ground almonds, currants, raisins, cherries, orange peel, and lemon peel.
Spoon batter evenly into prepared pan.
Arrange almonds over top of cake in a decorative pattern.
Bake for 1 1/2 hours or until a wooden pick inserted near the center comes out clean.
Cool 1 minutes in the pan; turn out onto a wire rack to cool completely.
Wait 2 days before serving.
This cake keeps well in an airtight container.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4176 Calories from Fat 1763

% Daily Value*

Total Fat 202 g310.4%

Saturated Fat 96.4 g482%

Trans Fat 0 g

Cholesterol 1210.3 mg403.4%

Sodium 825.8 mg34.4%

Total Carbohydrates 545 g181.6%

Dietary Fiber 33.8 g135.2%

Sugars 285.4 g

Protein 79 g158.8%

Vitamin A 108.8% Vitamin C 175.5%

Calcium 104.7% Iron 132.6%

*Based on a 2000 Calorie diet

English Raisin Almond Cake Recipe