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Ingredientes
- vegetarian
- 350 gm glace cherries
- 1 x 200g can of pineapple in natural juice
- 350 gm no soak dry apricots
- 100 gm whole almonds finely grated rind of 2 lemons
- 350 gm sultanas
- 250 gm selfraising flour
- 250 gm caster sugar
- 250 gm soft baking marganne
- 75 gm grnd almonds
- 5 x Large eggs to decorate: whole almonds blanched glace cherries halved to finish (optional)
- 100 gm icing sugar sifted
Direcciones
- Grease a 230mm deep round cake tin and line the base and sides with a double layer of greased greaseproof paper.
- Cut each cherry into quarters rinse and drain well.
- Drain and roughly chop the pineapple then dry both the cherries and pineapple very thoroughly on absorbent kitchen paper.
- Snip the apricots into pcs.
- Blanch the whole almonds in boiling water then skin and roughly chop.
- Place the prepared fruit and nuts in a large washingup or possibly mixing bowl with the grated lemon rind and sultanas and gently mix.
- Add in the remaining ingredients and beat well for I minute till smooth.
- Turn the mix into the prepared cake tin.
- Level the surface and decorate the top with blanched whole almonds and halved glace cherries.
- Stand a grill rack in its lowest position in the large roasting tin and place the cake on top.
- Slide the roasting tin nn to the lowest set of runners in the roasting oven with the cool plain shelf above on the second set of runners.
- Bake the cake for about 30 min till a pale golden the colour of a perfect Victoria sandwich.
- Watch very carefully.
- Then transfer roasting tin and cake to the simmering oven and cook for about a further 2 1/2 hrs till a skewer comes out clean when inserted into the cake.
- Cook on the grid shelf on the lowest set of runners in the baking oven for 1 hour sliding the cool plain shelf on to the set of runners above if the cake is getting too brown.
- Watch very carefully.
- Transfer to the simmering oven for a further 45 to 60 min till a skewer comes out clean when inserted into the cake.
- Leave to cold in the tin for about 30 min then turn out and cold completely on a wire rack.
- You am glaze the cake if liked.
- Mix the sieved icing sugar with sufficient water to give a thin icing and drizzle over the top of the cake.
- This is a little tricky to bake but just watch the colour carefully and you will be amply rewarded. It is very very important to drain and dry the fruit well. If they are at all wet the cake may become mouldy.
- Makes 1 cake
