This traditional
English cake is full of dried fruit and is enjoyed at its best
with a cup of tea on a cold winter day. It can be eaten fresh
but develops its flavour when stored for up to 6 weeks.
Marinate the following for 12 hrs
50 g dried
apricots, soak a little and cut into small stripes
50 g dried
pineapples cut into small pieces
50 g
Maraschino cherries * * cut each cherry into 4 parts
200 g sultanas
and
200 g raisins
clean and wash
200 ml orange
juice pour over the dried fruit and leave to marinate
Pound Batter
Dough
200 g butter
mix until soft
200 g fine
sugar add to butter and continue mixing
100 g almonds
peel and crush slightly add to butter and sugar
4 eggs add one
by one and mix thoroughly
Marinated dry
fruit fold into the mixture and mix well
350 g flour
and
3 teaspoons
baking powder sift into the above mixture and mix well.
Spoon dough
into the baking tin.
Line a
loaf tin measuring 28 cm, or a round springform, about 24 cm
in diameter, with aluminum foil. Grease the foil and dust
with flour.
Preheat
the oven. Bake for 2 1/2 - 3 hrs on low heat. If the cake
should get too brown during baking, cover the top with
aluminum foil.
Test
with skewer. Brush some sugar syrup or honey over the top to
give it a shine, then decorate with glazed almonds and some
Maraschino cherries.
Note-1: Tightly wrap the cake in aluminum foil if stored
for a longer period. Store in refrigerator.
Note-2: Maraschino cherries are an imported item,
available in specialty stores in Pakistan.
