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Afternoon tea cake
Serves 8
Preparation time
30 mins to 1 hour
Cooking time
30 mins to 1 hour
Ingredients
125g/5oz mixture of dried fruit, such as raisins, sultanas, currants, chopped dates and chopped dried apricots75ml/2½fl oz Cointreau, brandy or whisky200g/7oz butter, plus extra for greasing150g/5oz caster sugar1 tbsp sunflower oil3 free range eggs250g/9oz flour, sifted1 tsp baking powderpinch of salticing sugar, for dusting
Method
1. Preheat the oven to 180C/350F/Gas 4.2. Line the base of a 20cm/8in cake tin with greaseproof paper and rub the sides with butter to grease it.3. Place the dried fruit and alcohol in a saucepan and bring to the boil. Let it simmer for a few seconds and then pour into a bowl and allow to cool.4. In a large bowl, beat the butter until soft, add the sugar and beat, then add the oil and the eggs one by one, beating all the time (I usually do this in a food mixer, but an electric hand mixer is just as good.5. Gently stir in the sifted flour, baking powder, salt, fruit and liqueur. 6. Transfer the cake batter into the prepared tin, smooth the top and cook in the oven for 50 minutes or until a skewer inserted into the cake centre comes out clean. 7. Cool slightly before removing the cake from the tin and finish cooling on a wire rack. Dredge with icing sugar when cool.
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