Time I featured a Scottish recipe! I always make this one for Jack‘s Birthday cake; it is a great favorite of his.
Serves: 12
Ingredients
- ¾ Cup Butter.
- ¾ Cup Sugar.
- 4 Eggs.
- 2 Cups All Purpose Flour.
- 1 ¼ tsp. Baking Powder.
- 1 ¼ Cup Currants.
- 1 Cup Sultanas (golden raisins).
- ¼ Cup Glace (candied) Cherries.
- 1/3 Cup Mixed Citron (candied peel).
- Grated Rind of 1 Lemon.
- 2 Tbsp Ground Almonds.
- Blanched Almonds for Decorating.
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add two eggs, beating well after each addition.
- Sift together the flour and baking powder, and beat half a cup of this into the egg mixture.
- Add the remaining two eggs one at a time and beat well.
- Gradually add the remaining flour.
- Fold in the remaining ingredients except the blanched almonds.
- Grease and flour an 8” deep cake tin, and place a round of greased parchment or waxed paper in the bottom.
- Place cake batter into prepared pan and distribute evenly.
- Arrange the blanched almonds on top of cake and bake 1½ hours in a pre-heated oven, or until cake tester comes out clean.
- Cool five minutes before transferring to cooling rack.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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