125 – 165 minutes
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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