Cherry and currant cake


Ingredients 16
Servings 0
Time

Ingredients

  • CAKE
  • 250
    g
    margarine
  • 200
    g
    sugar
  • 4
    extra-large eggs
  • 5
    ml
    almond essence
  • 300
    g
    currants, soaked in boiling water
  • 250
    g
    glacé cherries, halved
  • 50
    g
    coconut
  • 300
    g
    cake flour
  • 5
    ml
    baking powder
  • 2
    ml
    nutmeg
  • pinch salt
  • ICING
  • 250
    g
    icing sugar
  • 100
    ml
    hot water
  • 50
    g
    almond flakes, toasted
 

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.
 

Read more on: bake  |  fruit
 

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