Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

From Time Life: Cooking of the British Isles

Ingredients Nutrition

Directions

  1. Preheat oven to 300°F.
  2. Brush bottom and sides of 9 x 3 springform pan with 2 tbsp butter.
  3. Dust with 2 tbsp flour, tilting to coat and flipping and tapping to remove excess.
  4. Combine cherries, raisins, currants, candied peel and angelica in a bowl.
  5. Add 1/2 cup flour and toss to coat evenly; set aside.
  6. In large bowl cream softened butter and sugar by beating with a wooden spoon against edges until light and fluffy.
  7. Beat in eggs one at a time, then slowly beat in remaining flour, allspice and salt.
  8. Combine nuts with fruit mixture and add to batter slowly, 1/2 cup at a time, beating well after each addition.
  9. Pour batter into pan and spread evenly with spatula.
  10. Bake on middle rack for 1 1/2 hours or until top is light golden or a cake tester comes out clean.
  11. Cool completely before removing from pan.
Most Helpful

4 5

Yeah, I know ~ The Irish would probably say I messed up royally with my substitutions for this cake, but the done deal tasted just fine! I used marschino cherries instead of candied ones, then used almost a cup of finely chopped dried fruits instead of the candied (AND a couple Tbsp of my own dried orange peel)! I was very pleased with the final cake & would definitely make it again! [Made & reviewed as a bonus recipe in the Aus/NZ Recipe Swap #14, Mar 08]