Cooking time: 2 1/4 - 2 1/2 hours
ingredients
makes 8 slices
2 cups flour
2 teaspoons baking powder
1 cup ground almonds
3/4 cup plus 1 teaspoon butter, softened
1 teaspoon mixed spice or ground allspice
1 teaspoon ground cloves
1 teaspoon ground ginger
1/3 cup soft brown sugar
1/2 cup dark molasses or molasses
4 eggs, slightly beaten
6 ounce chopped candied peel
method
1. Heat the oven to 170°C (325°F). Use the spoonful of butter to lightly grease a 8 inch cake pan. Sift the flour and baking powder into a medium-sized mixing bowl. Stir in the almonds.
2. In a large mixing bowl, cream 3/4 cup butter with a wooden spoon until it is light and fluffy.
3. Add the mixed spice or allspice, cloves and ginger, beating constantly. Beat in the sugar, then the molasses or molasses.
4. Beat the eggs into the butter mixture, one at a time, adding a large spoonful of the flour mixture with each egg. Continue beating until thoroughly blended.
5. Using a metal spoon, fold in the remaining flour mixture, then the peel. Stir until the ingredients are thoroughly combined.
6. Turn the mixture into the prepared cake pan.
7. Bake for 1 3/4 - 2 hours or until the cake is golden brown on top and a skewer inserted into the centre comes out clean.
8. Remove the tin from the oven and turn the cake out on to a wire rack to cool.
