Makes a 7-8 inch (18-20 cm) cake
This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course and Delia Smith's Book of Cakes.
| 5 oz (150 g) butter, at room temperature |
| 5 oz (150 g) caster sugar|
| 3 large eggs|
| 8 oz (225 g) plain flour, sifted|
| 1 level teaspoon baking powder|
| milk, if necessary|
| 6 oz (175 g) currants|
| 6 oz (175 g) sultanas|
| 2 oz (50 g) glacé cherries, rinsed, dried and cut into halves|
| 2 oz (50 g) mixed whole candied peel, finely chopped|
| 2 level tablespoons ground almonds|
| grated zest 1 small orange |
| grated zest 1 small lemon |
| 2 oz (50 g) whole blanched almonds|
| Pre-heat the oven to gas mark 3, 325°F (170°C).|
You will also need a 7-8 inch (18-20 cm) round tin, greased and lined with silicone paper (baking parchment).
Put the butter and sugar in a mixing bowl and beat with a wooden spoon until light and fluffy – or an electric mixer will do this much more quickly.
Whisk the eggs separately then, a little at a time, beat them into the creamed butter and sugar.
Next, using a large tablespoon, carefully fold in the flour and baking powder. Your mixture needs to be of a good, soft, dropping consistency so, if it seems too dry, add a dessertspoon of milk. Now carefully fold in the currants, sultanas, cherries, mixed peel, ground almonds and orange and lemon zests.
Then spoon the mixture into the prepared cake tin, smoothing it out evenly with the back of the spoon.
Next arrange the whole almonds in circles on top of the mixture, but do this carefully and lightly; if they are pressed in they will sink during the baking. Place the cake in the centre of the oven and bake for 2-2½ hours or until the centre is firm and springy to the touch. Let it cool before taking it out of the tin.
This cake keeps very well in an airtight tin and tastes all the better if kept for a few days before cutting.
More cake recipes