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225 g/8 oz currants
100g/4 oz blanched almonds
15 ml/1 tbsp orange flower water
45 ml/3 tbsp dry sherry
1 large egg yolk
2 eggs
350 g/12 oz butter or margarine, softened
175 g/6 oz caster (superfine) sugar
A pinch of ground mace
A pinch of ground cinnamon
A pinch of ground cloves
A pinch of ground ginger
A pinch of grated nutmeg
30 ml/2 tbsp brandy
225 g/8 oz/2 cups plain (all-purpose)
flour
50 g/2 oz chopped mixed (candied) peel |
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Method:
Soak the currants in hot water for 15
minutes, then drain well. Grind the almonds with the orange flower
water and 15 ml/1 tbsp of the sherry until fine. Beat together the egg
yolk and eggs. Cream together the butter or margarine and sugar, then
stir in the almond mixture and the eggs and beat until white and
thick. Add the spices, the remaining sherry and the brandy. Stir in
the flour, then mix in the currants and mixed peel. Spoon into a
greased 25 cm/10 in cake tin and bake in a preheated oven at
180°C/350°F/gas mark 4 for about 1 hour until a skewer inserted in the
centre comes out clean.
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