English Raisin Almond Cake
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄4 Teaspoon|
|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.