Prep 20 mins
Cook 1 hr
Aino is the name of my finnish mother in law. She makes the best english cake I never had, and has adapted an old recipe to her taste. This cake tastes even better the second and third day. It's much better than any english cake I ever had in England!!
- 200 g butter, at room temperature
- 25 g currants or 25 g little raisins
- 25 g cocktail candied fruit (red and green cherries and lemon, chopped in cubes aprox 1/2 cm.)
- 200 g all-purpose flour
- 3 eggs, at room temperature
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar
- 175 g sugar
- finely grounded breadcrumbs
- Preheat oven aprox 180-190 Celsius degrees.
- Put currants under the tap until wet, drain.
- Grease a crown form (with a"chimney" in the middle) aprox 20 cm diameter and 8 cm high (8 and 3 inches) with butter.
- Put bread crumbs in the form and shake to coat evenly.
- Mix flour and baking powder.
- Mix candied fruit with the flour mix in a bowl.
- Add drained currants to the flour and mix.
- Mix sugar with vanilla sugar.
- Mix butter with half of the sugar and beat with an electric mixer until very smooth and creamy.
- In another bowl, mix eggs with the rest of the sugar and beat until very fluffy.
- Add very slowly egg mix to the butter mix, mixing very well after each addition.
- When the mix of butter, egg and sugar is foamy, stop beating and add the flour at once (or twice).
- Fold the flour carefully with two forks: don´t do a turning movement to mix, but up and down movements.
- Don´t overmix: as soon as there isn´t any bit of dry flour, it´s ready.
- Put in the form with spoonfuls, and smooth the surface with the spoon.
- Put the form in the lower shelf in the oven and bake aprox 1 hour at 180-190 degrees.