250 g Butter
4 Eggs
125 g Mixed peel
A pinch of salt
1/2 ts Baking powder
125 g Plain flour
250 g Sugar
250 g Ground almonds
250 g Sultanas
3/4 c Apricot jam
Slosh of brandy; (optional)
Preheat the oven to 160 C.
Prepare 26cm spring-form cake tin by buttering it then lining the bottom
and sides with baking paper, then buttering and flouring the paper.
Cream butter and sugar until light and fluffy.
Add beaten eggs slowly to the butter.
Add almonds, flour and fruit and mix until just combined.
Pour into prepared cake tin and decorate the top with a circular pattern of
blanched almonds and bake for 2 1/2 hours, checking occasionally.
Cover the top with foil if it becomes over brown.
Test for doneness and then if you wish you can poke holes in the top with a
bamboo skewer and slosh over some brandy whilst still warm.
Take the cake out of the tin and brush warmed apricot jam over the top to
glaze the cake.
Yields
1 servings
