A rich flavoursome fruit cake with blanched almonds laid in circles on top. It is a traditional Scottish fruit cake, ideal alternative to Christmas cake. The moist texture and fruity flavour are delicious.
Ingredients
1. Plain flour – 225 gm
2. Baking powder – 1 tsp
3. Almond flour – 100 gm
4. Egg – 3 large
5. Vanilla essence – 1 tsp
6. Unsalted butter – 180 gm
7. Brown sugar powder – 180 gm
8. Marmalade – 3 Tbsp
9. Orange zest – 1 orange
10. Lemon zest – 1 lemon
11. Raisins and black currants – 300 gm
12. Milk – 2 Tbsp
13. Blanched almonds – 100 gm
14. Whisky – 60 ml (2 Tbsp orange jam as optional)
15. For the glaze – 1 Tbsp milk and 1 tsp sugar powder
16. Mixed spice powder – 2 tsp
Preparation
1. Soak the dry fruits in whisky or black tea at least for 12 hours.
2. Strain the dry fruits and mix with 2 Tbsp of plain flour and keep aside.
3. Mix plain flour, almond flour, baking powder, spice powder and pinch of salt together and sieve. Keep aside.
4. Beat eggs and vanilla essence and keep aside.
5. Cream the butter and add the sugar powder and beat until fluffy.
6. Add the beaten eggs, little by little, beating continuously.
7. Add the orange zest, lemon zest and marmalade and mix well.
8. Add the flour mix slowly until just combined.
9. Add milk and mix slowly.
10. Add the dry fruits and gently stir until mixed well.
11. Add the 60ml whisky or 2 Tbsp of orange jam and gently mix.
12. Transfer to a greased baking tray lined with butter paper and gently place blanched almonds on the top.
13. Bake in the preheated over at 160 degrees Celsius for 45 minutes and reduce temperature to 140 degrees Celsius and bake until done.
14. Heat the milk and sugar for the glaze in a pan until sugar is dissolved. Brush the syrup on top of the cake and bake for another 3 - 5minutes. Remove from oven and allow to cool completely.
15. Wrap the cake and store in airtight container for at least 2 days before serving.
Tips
1. Melted orange marmalade can also be used for glaze.
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