Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Flour
6 oz Caster Sugar
6 oz Butter or Margarine
4 Eggs
4 oz Currants
4 oz Raisins
4 oz Suiltanas
2 oz Candied Peel
1 oz Ground Almonds
1 t Mixed Spices
1 t Baking Powder
1/2 ts Salt
1 oz Split Blanched Almonds
: Set oven to 325F/Gas 3. Grease an 8 inch round
cake tin and line with greaseproof paper. Cream the
fat and sugar in a bowl. Sift the flour, salt and
spices together. Add the baking powder to the last of
the flour. Stir in the ground almonds. Add the fruit
peel. Gentley Mix. Put into the tin. Arrange the split
almonds evenly on the top of the cake. Bake for about
2 hours. After the first hour, if the top is browning
too quickly cover with greasproof paper. Allow the
cake to cool slightly in the tin before turning on to
a wire rack. The cake will keep for several weeks if
wrapped in kitchen foil. :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson
