Prep Time
20 minutes
Cook Time
125 – 165 minutes
Servings
14
Category
Cakes
Ingredients
Method
-
Soak your Mixed Fruit and Sherry for 1, 2 or 3 days, stirring occasionally
-
Grease and line the sides and base of an 8 inch round tin with a double sheet of grease-proof paper
-
Put a double sheet of tinfoil paper all around the outside of tin, tied with a string (Can be done the day before)
-
Beat the sugar and butter until pale and creamy
-
Stir in flours, salt and lightly beaten eggs
-
Add in ground almonds, spices, and all your soaked fruit.
-
Mix very well together.
-
Spoon into baking tin, and gently flatten the top
-
Sit into a roasting tin( if you wish.) Place in the centre of the oven at 160°C
-
After about 45 minutes, as cake is slowly beginning to brown, place a double sheet of tin foil/ cardboard over the tin
-
Lower oven to 150°C for another 1h 20 – 1h 30min approx
-
Leave to cook until golden brown, and the centre of cake is firm. ( check with skewer/ needle)
-
I make this cake several times throughout the year, and is a real treat also in mid summer!
Happy Christmas everyone from Upper Glanmire I C A
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