- 140g golden sultana
- 4 tbsp sherry
- 250g pack butter, softened, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g light soft brown sugar
- 1 tsp vanilla extract
- 3 large eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g plain flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 100g ground almond
- 50g toasted flaked almond
- 140g dried apricot, chopped
- 140g mixed peel
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- zest and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
Mix the sultanas and sherry and set aside for 1 hr to soak.
Heat oven to 160C/140C fan/gas 3. Grease a deep, 23cm loose-bottomed cake tin, and line the base and sides with a double layer of baking parchment that comes about 2.5cm above the sides of the tin. In your largest mixing bowl, beat the butter, sugar and vanilla together until pale and fluffy. Beat in the eggs one by one.
Stir in the flour, baking powder, and the ground and flaked almonds. Next, add the soaked sultanas with any remaining sherry, the dried apricots, the mixed peel, and all the zest and juice. Scrape into the cake tin, smoothing out the surface.
Bake on the middle shelf of the oven for 1 hr 25 mins. Poke with a skewer in the centre to check it is cooked – if the skewer comes out with any uncooked mixture stuck to it, bake for 10 mins more before checking again. Cool in the tin. Decorated, or wrapped in greaseproof paper and foil, the cake will keep for up to a month.