| Prep Time | 30 minutes |
| Cook Time | 2 hours |
| Passive Time | 1 hour for cooling |
| Servings |
cake (12 servings each)
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Ingredients
- 8 oz butter, unsalted
- 8 oz sugar, superfine (caster)
- 8 oz flour, self-raising
- 5 eggs (about 2 oz or 55 g each)
- 6 oz sultanas (golden raisins)
- 6 oz currants, dried red or black
- 2.5 oz glazed cherries (rinsed, dried & quartered)
- 2 oz candied peel
- 2.5 oz almonds, ground
- 0.5 teaspoon nutmeg, grated
- 4 tablespoon milk, fresh whole
- 1 teaspoon butter, unsalted (to grease pans)
Ingredients
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Instructions
Prepare the Ingredients
- Get the ingredients ready by weighing & measuring them into separate bowls.
- Cut a piece of parchment paper into a square that just fit into the bottom of the cake pan. Cut 2 long strips of parchment paper at least a wide as the pan is tall/
Make the Cake
- Preheat oven to 325°F (165°C).
- Grease the bottom and sides of the pan with about 1/2 teaspoon of butter. Place the parchment paper square into the bottom of the pan and line the sides of the pan with the parchment paper strips, and grease the surfaces of the parchment paper with about 1/2 teaspoon of butter.
- In the mixing bowl, add the butter and sugar and beat on medium to high speed with the stand mixer or electric hand mixer until light and fluffy. Add the eggs one at a time along with 1 tablespoon of flour with each egg, beating and scraping the sides of the bowl after each addition. Fold in the remaining flour along with the nutmeg, followed by folding in the fruits and candied peel. Add the milk and ground almonds and fold to combine.
- Use the scraper to transfer the batter into the pan, flattening the surface of the batter. Use the back of the tablespoon to make a slight indention in the center of the batter.
- Bake for 1 1/2 to 2 hours or until a wooden toothpick inserted near the center of each pan comes out clean, turning the pan halfway through the baking.
- Cool the pan on a wire rack for 10 minutes. Remove the cake from the pan, remove the parchment paper and cool the cake completely on the wire rack before slicing and serving.
Recipe Notes
Equipment Required (in order of use)
- Up to 10 extra bowls to hold the ingredients
- Kitchen weighing scale (preferably digital)
- Measuring spoons & cups
- Baking parchment paper
- Convection oven
- 9-inch square cake pan
- Large mixing bowl
- Stand mixer with paddle attachment
- Silicone scraper spatula
- Tablespoon
- Oven mitts
- Toothpicks
- Wire rack
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