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“From Time Life: Cooking of the British Isles”
READY IN:
1hr 50mins
SERVES:
8
YIELD:
1 8 in round cake
UNITS:
US

Ingredients Nutrition

  • for pan
  • 1 tablespoon butter (melted)
  • 2 tablespoons flour
  • for cake
  • 12 lb butter (two sticks)
  • 2 12 cups flour
  • 1 cup sugar
  • 5 eggs
  • 34 cup currants
  • 34 cup seedless raisin
  • 34 cup mixed candied fruit peel (coarsely chopped)
  • 8 candied cherries, cut in half
  • 12 cup almonds (pulverized)
  • 2 tablespoons orange peel (finely grated)
  • 18 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 13 cup blanched almond (cut in half)

Directions

  1. Mix one tsp of baking soda and 1 tsp of milk together; set aside.
  2. Preheat oven to 300°F.
  3. Coat bottom and sides of 8x3 springform pan with 1 tbsp of melted butter.
  4. Sprinkle with 2 tbsp of flour, tip to spread evenly, and tap out extra.
  5. In large mixing bowl cream 1/2 lb butter and sugar together by bashing and beating against side of bowl with a wooden spoon until light and fluffy.
  6. Beat in one egg then 1/2 cup flour alternately until all eggs and flour are added.
  7. Beat in currants, raisins, candied peel, cherries, pulverized almonds, grated peel and salt until combined.
  8. Stir in milk/baking soda mixture.
  9. Pour batter into pan.
  10. Arrange blanched almonds on top.
  11. Bake on middle rack for 1 1/2 hours or until cake tester comes out clean.
  12. Let cool in pan 4-5 minutes.
  13. Remove to wire rack to finish cooling before serving.

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