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Honey fruitcake
Category : Desserts and baking dishes
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Cream the butter or margarine, honey and lemon rind until light and fluffy.
- Gradually add the eggs, then fold in the flour, baking powder and mixed spice.
- Stir in the fruit and ground almonds.
- Spoon into a greased and lined 20 cm/8 inch cake pan and make a slight hollow in the centre.
- Arrange the almonds around the top edge of the cake.
- Bake in a preheated oven at 160 degrees C for 2-2.5 hours until a skewer inserted in the centre comes out clean.
- Cover the top of the cake with greaseproof paper towards the end of the cooking time if it is over-browning.
- Leave to cool in the pan for 10 minutes before turning out on to a wire rack to finish cooling.
Ingredients:
175 gms butter or margarine, softened
175 gms clear honey
grated rind of 1 lemon
3 eggs, lightly beaten
225 gms or 2 cups whole meal flour
10 ml or 2 tsp baking powder
5 ml or 1 tsp ground mixed (apple-pie) spice
100 gms raisins
100 gms sultanas (golden raisins)
100 gms currants
50 gms ready-to-eat dried apricots, chopped
50 gms chopped mixed (candied) peel
25 gms ground almonds
175 gms butter or margarine, softened
175 gms clear honey
grated rind of 1 lemon
3 eggs, lightly beaten
225 gms or 2 cups whole meal flour
10 ml or 2 tsp baking powder
5 ml or 1 tsp ground mixed (apple-pie) spice
100 gms raisins
100 gms sultanas (golden raisins)
100 gms currants
50 gms ready-to-eat dried apricots, chopped
50 gms chopped mixed (candied) peel
25 gms ground almonds
RECIPES BY REHANA KHAMBATY
