English Raisin Almond Cake Recipe
Ingredients
| Butter | 3⁄4 Cup (12 tbs) | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Eggs | 4 | |
| All purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 1 1⁄4 Teaspoon | |
| Milk | 1 Tablespoon | |
| Ground almonds | 3 Tablespoon | |
| Currants | 1 Cup (16 tbs), dried | |
| Raisins | 1 Cup (16 tbs) | |
| Cherry | 1⁄2 Cup (8 tbs), candied | |
| Candied orange peel | 1⁄4 Cup (4 tbs), chopped | |
| Lemon peel | 2 Teaspoon, grated | |
| Almonds | 1⁄2 Cup (8 tbs), blanched |
Nutrition Facts
Serving size: Complete recipe
Calories 4176 Calories from Fat 1763
% Daily Value*
Total Fat 202 g310.4%
Saturated Fat 96.4 g482%
Trans Fat 0 g
Cholesterol 1210.3 mg403.4%
Sodium 825.8 mg34.4%
Total Carbohydrates 545 g181.6%
Dietary Fiber 33.8 g135.2%
Sugars 285.4 g
Protein 79 g158.8%
Vitamin A 108.8% Vitamin C 175.5%
Calcium 104.7% Iron 132.6%
*Based on a 2000 Calorie diet
Directions
Butter and flour an 8-inch cake pan.
In a large mixing bowl, cream butter and sugar.
Add eggs, 1 at a time, beating well after each addition.
In a separate bowl, stir together flour and baking powder.
Add to egg mixture; blend well.
If batter seems too dry, add 1 tablespoon milk.
Stir in ground almonds, currants, raisins, cherries, orange peel, and lemon peel.
Spoon batter evenly into prepared pan.
Arrange almonds over top of cake in a decorative pattern.
Bake for 1 1/2 hours or until a wooden pick inserted near the center comes out clean.
Cool 1 minutes in the pan; turn out onto a wire rack to cool completely.
Wait 2 days before serving.
This cake keeps well in an airtight container.
Chef
