Name: Cherry and currant cake
Yield: serving
Cuisine: Bake
Ingredients: 250.00 g margarine; 200.00 g sugar; 4.00 eggs extra-large; 5.00 ml almond essence; 300.00 g currants soaked in boiling water; 250.00 g glacé cherries halved; 50.00 g coconut; 300.00 g flour cake; 5.00 ml Baking powder; 2.00 ml nutmeg ground; salt pinch; 250.00 g icing sugar; 100.00 ml water hot; 50.00 g almonds flaked, toasted

Recipe Disclaimer

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Ingredients (14)

CAKE

250.00 g	margarine
200.00 g	sugar
4.00	eggs — extra-large
5.00 ml	almond essence
300.00 g	currants — soaked in boiling water
250.00 g	glacé cherries — halved
50.00 g	coconut
300.00 g	flour — cake
5.00 ml	Baking powder
2.00 ml	nutmeg — ground
	salt — pinch

ICING

250.00 g	icing sugar
100.00 ml	water — hot
50.00 g	almonds — flaked, toasted

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Method:

Beat the margarine and sugar until light and creamy.
Add the eggs one by one, beating continuously. Add the almond essence and mix well.
Drain the currants, add to the margarine mixture, along with the cherries and coconut. Mix well.
Sift the cake flour, baking powder, nutmeg and salt together.
Add to the margarine mixture and mix well.
Spoon into the prepared tin and bake for 70 minutes or until a testing skewer comes out to clean when inserted into the centre of the cake. Cool slightly in the tin before turning out on a wire rack to cool completely.
Sift the icing sugar into a large bowl and slowly add the hot water.
Mix well until the mixture is smooth. Spoon the icing over the cake, allowing it to run over the sides.
Sprinkle with the almond flakes and leave until the icing has dried completely.
Makes a large cake.
Store in an airtight container.