CD CBF 200mins
Submitted by Gwen Crisp, Egham, Surrey, UK
1 x 20cm/8inch cake Cold
Vegetarian Dried Fruit Nuts Cakes Baked Fayre
Chopped Mixed Peel
Finely Chopped Glace Cherries
Finely Chopped Almonds
Blanched Split almonds
teasp Baking Powder
teasp Grated Lemon Rind
Preheat the oven to 150C, 300F, Gas Mark 2 and grease and line a 20cm/8
inch round cake tin.
In a large mixing bowl, cream together the butter, sugar and lemon
rind until light and fluffy.
Beat in the eggs, one at a time, adding 1 tablespoon of flour with each one then
mix in the milk together with 1 tablespoon of flour.
Stir in the currants, sultanas, chopped peel, cherries and the chopped almonds,
Sieve remaining flour together with the baking powder then gently fold
into the egg mixture with a large metal spoon.
Transfer to the prepared cake tin and smooth the top with a knife. Cover the top
of the mixture with the split almonds and bake at for 2½ - 3 hours, or
until a wooden cocktail stick inserted into the centre of the cake, comes out
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