This recipe we’ve been using for a long time in my family and it makes a wonderful rich fruity cake.
This is ideal for a 8 inch in diameter by 3 inch deep cake tin, which needs to be greased then double lined with greaseproof paper, the paper should go more than 3 inches above the top of the cake tin.
8oz self raising flour
2oz ground almonds
8oz soft brown sugar
Rounded teaspoon of mixed spice
½ teaspoon vanilla essence
½ teaspoon almond essence
¼lb mixed peel
¼lb Glacé cherries
- blend in the sugar and butter – until light colour and creamy texture.
- Stir in the flour, ground almonds with the eggs (one at a time).
- Add the vanilla essence, almond essence, mixed peel, cherries and mixed spice.
- Mix in the dried fruit (make sure you stir them in evenly throughout the mixture).
Put the mixture into the lined tin and place in your pre-heated oven, 120°c for 4 hours. Test with a skewer and turn out to cool on a rack.
Every few weeks "feed" the cake with a little extra brandy! Marzipan the cake two weeks before icing the cake.