This is one of PYD chefs favourites. Each Christmas this fruit cake is made and enjoyed by all during the festive season.
8 oz. unsalted butter, softened
2 oz golden rum or whisky
6 oz. brown sugar
½ tsp mixed spice
4 eggs, beaten
8 oz. all-purpose flour, sifted
1 tsp. baking powder, sifted
8 oz. golden raisins
8 oz. dried currants
4 oz. mixed dried peel
4 oz. toasted slivered almonds
2 oz. glace cherries, halved
2 tsp. orange rind, grated
2 tsp grated lemon rind
1 tbsp. fresh orange juice
1 1/2 oz.whole peeled almonds
2 tbsp corn syrup
Preheat oven to 300 F
Mix butter, rum or whisky, sugar and eggs.
Add flour,and baking powder.
Fold in golden raisins, currants, mixed peel, mixed spice
slivered almonds, cherry halves, orange and lemon rind and orange juice.
Spoon cake mixture into an 8 inch round springform cake pan.
Decorate top of cake with whole peeled and slivered almonds.
Bake for about 2-1/4 to 3 hours.
Bake until cake tester inserted in centre comes out clean.
Brush Top with corn syrup
Allow to cool in pan and then cool on wire rack.
Place in a cake tin to store
This cake is of Scottish origins