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3
1
8
eggs, well beaten
/4 gill (2 good tbsp.) brandy (optional)
oz. plain flour
Pinch of salt
1
1
1
level tsp. baking powder (plus a pinch)
/2 tsp. ground cinnamon
/4 tsp. grated nutmeg
grated rind of one lemon
6
3
4
2
2
oz. currants
oz. chopped raisins
oz. sultanas (or golden raisins)
oz. chopped, mixed peel
oz. chopped almonds
A few halved almonds
Grease a 7 in. cake tin. Preheat oven to 350F.
Cream the fat and sugar; add the well beaten eggs a little at a time, beating between each
addition. (Add a little flour if any sign of curdling.) Stir in the brandy if used.
Mix flour, salt and baking powder; mix dried fruit with a little of the flour. Add flour,
fruit, lemon rind and chopped almonds to the creamed mixture. If necessary add a little
milk, but do not make too moist.
Pour the mixture in the cake tin and smooth the top. Place the halved almonds in a
decorative pattern on the top. Bake at 350F for ¾ hour then reduce to 335-310F. Bake for
2-2 1/4 hours or until a knife inserted in the center comes out clean.
About the Author: I have lived in five different countries and moved countless times.
Now I'm settled with a sail boat and a supportive husband in beautiful British Columbia,
Canada, where my office overlooks the waters of the Inner Harbour in Victoria. In
September 2001, we look forward to six months in Kenya in a volunteer teaching
position. I love to write "romance with a twist": mystery, time travel, paranormal, and am
well into a suspense novel right now. Visit my web site to learn more about me and my
books.
Author's URL: http://www.patriciacrossley.com
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