Cherry and Almond Fruit Cake

Ingredients:

• 4 oz (110g) red glace cherries (cut into
quarters, washed in cold water and dried)*
• 4 oz (110g) raisins
• 5 oz (150g) self- raising flour
• 2 oz (50g) plain flour
• 1 oz (25g) cornflour
• 1 oz (25g) ground almonds
• 1 teaspoon almond extract
• 6 oz (175g) butter (softened)
• 6 oz (175g) granulated sugar
• 3 eggs (beaten)
Topping
• 1 oz (25g) whole blanched almonds
• 1 piece of citrus peel approx 1 oz (25g) (cut into 1” (2.5cm) pieces)
• 3 cherries halved (cut into quarters, washed in cold water and dried)

Preparation Time:

20 min

Cooking Time:

45 min

Method:

1. Lightly grease the tin with butter and dust with a little of the flour, removing any surplus.

2. Sift all of the flours together. Place the butter and sugar into a mixing bowl and beat until pale in colour. Gradually add the beaten egg a little at a time, (this could be done in a mixer). If the mixture seems to curdle a little don’t panic - add 1 tbsp of the sifted flour and mix in, then continue to add the egg and beat. Add the almond essence and beat.

3. Toss the fruits in the flour and add both to the butter mixture. Using a metal spoon, fold in the fruit and flour using a cutting and folding action. Place into the prepared tin and spread evenly. Slightly hollow the centre, then evenly scatter over the topping ingredients. Bake in a pre-heated oven Fan 170C, Conventional 190C, Gas Mk 3) for approximately 40 – 50 minutes, or until well risen and golden. This will vary from oven to oven. Cake check: Insert a clean, sharp skewer into the cake - if the skewer comes out clean, the cake is cooked.

Turn out onto a wire rack to cool. When cold, store in an airtight container