This cake recipe includes ground almonds which allows the cake to keep a little longer. It’s got lots of dried fruits and just a little spice. Great with afternoon tea.
Ingredients
- 225g self-raising flour
- 115g butter
- 115g caster sugar
- pinch salt
- ½ tsp mixed spice
- 125g sultanas
- 100g glacé cherries
- 50g mixed peel
- 100g ground almonds
- 1 free-range egg
- 120ml whole milk
- flaked almonds
Method
- Sift the flour into a large mixing bowl along with the salt and ground spices. Rub butter into the flour until it resembles coarse breadcrumbs, then add the caster sugar and ground almonds.
- Toss the dried fruit in a little flour (this stops the fruit from sinking to the bottom of the baking tin) and add to the mixing bowl.
- Beat the egg into the milk and mix well with the dry ingredients.
- Pour (this is quite a wet batter) into a greased 2lb loaf tin and sprinkle the top liberally with flaked almonds. Bake at 160°C (140°C fan) for 1 hour 15 minutes.
- Leave to cool in the tin for a few minutes before removing. It’s best eaten on the day you bake it, but it will keep very well in an airtight box for 2-3 days. It also freezes quite well; just wrap in greaseproof paper and foil.
Makes 10-12 portions.
