• Prep Time: 20 minutes
• Cook Time: 125 – 165 minutes
• Servings: 14
• Category: Cakes

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Ingredients

• 16 ounces of Mixed Fruit / Sultanas
• 2 ounces of Cherries
• 3 ounces of Mixed Peel
• Quarter pint of Sweet Sherry (Bristol cream)
• 6 ounces of Butter
• 6 ounces of Soft Brown Sugar
• 3 large Eggs
• 6 ounces of Self-raising Flour
• 2 ounces of Plain Flour
• Pinch of salt
• Half Teaspoon of Cinnamon
• Half Teaspoon of Nutmeg
• 2 ounces of Ground Almonds
• Grated rind of Lemon

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Method

1. Soak your Mixed Fruit and Sherry for 1, 2 or 3 days, stirring  occasionally

2. Grease and line the sides and base of an 8 inch round tin with  a double sheet of grease-proof paper

3. Put a double sheet of tinfoil paper all around the outside of tin, tied with a string (Can be done the day before)

4. Beat the sugar and butter until pale and creamy

5. Stir in flours, salt and lightly beaten eggs

6. Add in ground almonds, spices, and all your soaked fruit.

7. Mix very well together.

8. Spoon into baking tin, and gently flatten the top

9. Sit into a roasting tin( if you wish.) Place in the centre of the oven at 160°C

10. After about 45 minutes,  as cake is slowly beginning to brown,  place a double sheet of tin foil/ cardboard over the tin

11. Lower oven to 150°C for another 1h 20 – 1h 30min approx

12. Leave to cook until golden brown,  and the centre of cake is firm.   ( check with skewer/ needle)

13. I make this cake several times throughout the year,  and is a real treat also in mid summer!

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Happy Christmas everyone from Upper Glanmire I C A