Rich Fruit and Ginger Cake Recipe
Ingredients
| Unsalted butter | 1/2 Pound | |
| Firmly packed brown sugar | 1 1/3 Cup (16 tbs) | |
| Eggs | 4 Large, beaten | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| 1 1/4 cups wholewheat flour | ||
| Grated rind and juice of 1 orange | ||
| Grated rind and juice of 1 lemon | ||
| Ground ginger | 2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon, freshly grated | |
| Apple pie spice | 1 1/4 Teaspoon | |
| Golden Raisins | 1 1/4 Cup (16 tbs) | |
| Raisins | 1 1/4 Cup (16 tbs) | |
| Currants | 2 1/4 Cup (16 tbs) | |
| 3/4 cup chopped mixed candied peel | ||
| 6 pieces of preserved ginger, drained of syrup and chopped | ||
| Cherries | 3/4 Cup (16 tbs), halved | |
| Slivered almonds | 3/4 Cup (16 tbs), toasted | |
Directions
Grease a deep 9-inch cake pan and line the bottom and sides with baking parchment paper.
Beat the butter until creamy, then gradually add the sugar, beating until the mixture is fluffy.
Beat in some of the beaten eggs, then some of the flours.
Continue adding the eggs and flours until all is incorporated.
Beat in the orange and lemon rinds and juices and the spices.
Mix in all the fruits, preserved ginger and the toasted almonds.
Put the cake batter into the prepared pan.
Bake in a preheated 350° oven for 25-30 minutes, then reduce the heat to 300° and bake for a further 2 hours.
Leave the cake to cool in its pan, before storing it in an airtight tin or container.
Beat the butter until creamy, then gradually add the sugar, beating until the mixture is fluffy.
Beat in some of the beaten eggs, then some of the flours.
Continue adding the eggs and flours until all is incorporated.
Beat in the orange and lemon rinds and juices and the spices.
Mix in all the fruits, preserved ginger and the toasted almonds.
Put the cake batter into the prepared pan.
Bake in a preheated 350° oven for 25-30 minutes, then reduce the heat to 300° and bake for a further 2 hours.
Leave the cake to cool in its pan, before storing it in an airtight tin or container.
Chef
