This cake can be made up to two weeks before eating it. For serving, brush the top with hot apricot spread and tie a pretty ribbon around the sides.
ingredients
1/2 cup currants
2/3 cup Seedless white raisins
1 cup quartered candied cherries
1/2 cup finely chopped mixed candied peel
2 tbsp rum, brandy or sherry
1 cup butter
1 cup superfine sugar
finely grated rind of 1 orange
finely grated rind of 1 lemon
4 eggs
1/2 cup chopped almonds
2/3 cup ground almonds
2 cups All purpose flour
To Finish
1/2 cup whole blanched almonds
method
1. The day before you want to bake the cake, soak the currants, Seedless white raisins, candied cherries and the mixed peel in the rum, brandy or sherry. Cover with clear film and leave overnight. The day you bake the cake, grease and line a 8 inch round cake pan or an 7 inch square cake pan with a double thickness of greaseproof paper.
2. Preheat the oven to 160°C/325°F. In a large bowl, whisk the butter, sugar and orange and lemon rinds together until they are light and fluffy. Beat in the eggs, one at a time.
3. Mix in the chopped almonds, ground almonds, soaked fruits (with their liquid) and the flour, to make a soft dropping consistency. Spoon into the cake pan. Bake for 30 minutes.
4. Gently place the whole almonds in a pattern on top of the cake. Do not press them into the cake or they will sink during cooking. Return the cake to the oven and cook for a further 1 1/2 - 2 hours, or until the centre is firm to the touch. Let the cake cool in the tin for 30 minutes. Then remove it and cool completely on a wire rack, but leave the paper on; this helps to keep the cake moist while stored.
