For the recipe Fruit and Nut Cake
|225 g||Lightly Salted Butter (8 oz) Softened|
|225 g||Caster Sugar (8 oz)|
|7.5 g||Ground Cinnamon (1 ½ tsp)|
|10 ml||Dr. Oetker Moroccan Almond Extract (2 tsp)|
|200 g||Plain Flour (7 oz)|
|75 g||Ground Almonds (3 oz)|
|50 g||Glacé Cherries (2 oz), halved, plus extra to scatter|
|175 g||Mixed Dried Fruit (6 oz) plus extra to sprinkle|
|75 g||Flaked Almonds (3 oz) plus extra for sprinkling|
|4||Medium Eggs Beaten|
Preheat the oven to 150°C/300°F/Gas Mark 2. Grease and line the base and sides of two 10-12cm (4-5inch) loose base cake tins or an 18cm (7inch) loose base cake tin.
Using a hand held electric whisk, beat together the butter, sugar, cinnamon and almond extract until pale and creamy.
Gradually beat in the eggs, a little at a time, adding a spoonful of flour if the mixture begins to curdle. Stir in the remaining flour and almonds until combined.
Add the cherries, dried fruits and almonds and stir until mixed. Transfer to the tin or tins and level the surfaces. Scatter with extra cherries, dried fruit and almonds and bake for about 1 1/4 hours for small tins or 1 1/2 hours for a larger tin until the surface feels firm to the touch and a skewer, inserted into the centre, comes out clean. Leave to cool in the tins.
1 serving = 104g
|Per Serving||Per 100 g / ml|