This is the perfect recipe for a festive
occasion when a lighter fruit cake is required.
Ingredients : Makes one 20cm round cake
Light soft brown sugar
Glace cherries, halved
Chopped mixed peel
Blanched almond, chopped
Lemon (grated rind)
Blanched almonds, to decorate
Preheat the oven to 160oC/325oF/Gas
3. Grease and line a 20cm round deep cake tin.
Cream the butter and sugar until pale
Add the eggs, 1 at a time, beating
well after each addition.
Sift together the flour, baking powder
and spices. Fold into the egg mixture alternately with the remaining
ingredients, until evenly combined. Transfer to the cake tin.
Smooth the surface, then make a small
dip in the centre.
Decorate the top of the cake by
pressing the blanched almonds in decreasing circles over the entire
surface. Bake for 2 - 2 1/4 hours, until a skewer inserted in the centre
of the cake comes out clean.
Leave to cool in the tin for 30
minutes then transfer the cake to a wire rack.