|500g (16oz) butter.|
|250g (8oz) caster (fine) sugar.|
|650g (20oz) plain (cake) flour.|
|100g (4oz) ground almonds.|
Melt the butter in a mixing bowl (use a microwave on high for two minutes) and stir in sugar, flour and almonds. Place in a baking tray/Swiss roll tin and roll out to fill with a floured rolling pin. Cut into required finger size and prick each square with a fork. Bake at 180°C/375°F for no more than 40/45 minutes.
Recut with a knife when warm. Take out of tin when cool. Bon appetite.
Soak dried fruit with tea and sugar in a mixing bowl, cover and leave overnight. Heat oven to 175°C (350°F or gas Mark 4) and well grease a 20cm (8") round cake tin (or 1kg (2lb) loaf tin or even better a spring form tin).
Beat the egg and blend into flour. Stir in the tea/fruit concoction to make a smooth mixture. Turn into tin and bake for about 1 hour 30 minutes (if two 500g (1lb) tins then one hour) covered with a metal plate, if desired. When cool turn out and serve sliced with lots of butter!
Recipe for cherry cake
Self raising flour 225g (8oz)
100g castor sugar (4oz)
Two tablespoons milk
Desiccated coconut 50g (2oz)
150g butter (6oz)
Glacé cherries 200g (8oz)
Two teaspoons lemon juice
Preheat oven to 180ºC (170ºC for fan/convection oven) (360/350ºF). Cut cherries in half and toss in flour. Cream the sugar and softened butter in a mixing bowl and add the beaten eggs one at a time together with a spoonful of the flour and mix after each. Add the flour/cherries, coconut, milk and lemon juice and mix thoroughly. Put in a greased tin (about 15cm or 7"), cover with a metal plate and bake for about 45 minutes. Remove covering plate and continue for ten minutes.
Serve as soon as possible (preferably the same day) as cake will get stale quickly; otherwise freeze. If stale, smother with cream!
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Last updated Wednesday, April 23, 2014