Raisin Almond Fruit Cake Recipe
Ingredients
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Raisins | 3/4 Cup (16 tbs) | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| Slivered almonds | 1 Cup (16 tbs) | |
| Vegetable shortening | 1 Cup (16 tbs) | |
| Brown sugar | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| 1/2 cup (125 ml) chopped candied mixed fruit | ||
| 1/4 cup (50 ml) Tia Maria | ||
| Salt | 1 Pinch | |
| Pinch powdered ginger | ||
Directions
Preheat oven to 325°F (160°C).
Butter 8 inch (20 cm) square cake pan.
Sift flour, baking powder, salt and ginger into bowl.
Place raisins, walnuts and almonds in another bowl; add 1/3 of flour mixture.
Toss and set aside.
Place shortening, brown and granulated sugar in bowl containing just flour.
Incorporate well with pastry blender.
Add eggs and blend well with wooden spoon.
Incorporate raisin/flour mixture along with candied fruit; mix very well with wooden spoon.
Pour in Tia Maria and blend well.
Pour batter into prepared cake pan and bake 1 hour or until toothpick inserted comes out clean.
Cool cake in pan before unmolding onto wire rack.
Butter 8 inch (20 cm) square cake pan.
Sift flour, baking powder, salt and ginger into bowl.
Place raisins, walnuts and almonds in another bowl; add 1/3 of flour mixture.
Toss and set aside.
Place shortening, brown and granulated sugar in bowl containing just flour.
Incorporate well with pastry blender.
Add eggs and blend well with wooden spoon.
Incorporate raisin/flour mixture along with candied fruit; mix very well with wooden spoon.
Pour in Tia Maria and blend well.
Pour batter into prepared cake pan and bake 1 hour or until toothpick inserted comes out clean.
Cool cake in pan before unmolding onto wire rack.
Chef
