1 c All-purpose flour -ginger (1 oz)
Pinch salt 1 c Unsalted butter softened
2 1/4 c Mixed golden and dark 1 c Plus 2 T sugar
-raisins (72 oz) 4 Eggs (room temperature)
1/2 c Chopped mixed candied 8 oz Ground almonds (2 1/4 C),
-orange and lemon peel Grated zest of 1 orange
-(3 ozs) Whole almonds for garnish
1/4 c Finely chopped candied
Butter deep 8×3-inch layer cake pan. Line bottom and sides with
buttered waxed paper, allowing waxed paper to extend about 1/2 inch
above rim of pan. Preheat oven to 300’F. In small bowl, combine
flour and salt. Set aside. In medium bowl, combine raisins, candied
peel, and candied ginger. Toss with 1/4 C of the flour mixture until
all fruit is coated. Set aside.
In large mixer bowl, beat butter at medium speed of electric mixer
until creamy. Gradually add sugar, beating until light and fluffy.
Beat in eggs, one at a time, alternately with half the ground
almonds, beating well after each addition. Gradually stir in
remaining ground almonds and flour mixture. Fold in fruit and orange
zest. Pour into pan, smoothing top.
If desired, decorate top with whole almonds.
Bake at 300’F for 1 3/4 to 2 hours until skewer inserted in center
comes out clean. Cool in pan set on rack 30 minutes. Gently loosen
waxed paper from sides of pan with a knife. Remove cake from pan.
Peel off waxed paper. Cool cake on rack. Wrap cooled cake in
brandy-soaked cheesecloth, then in foil. Refrigerate at least
overnight before slicing.
Victoria/March/94 Scanned & fixed by Di Pahl & Gary Groeller
Yields
12 to 16 serv