A Scottish tea time treat
A rich, fruity Scottish teatime cake for any occasion. It improves with age, if you can resist the temptation!
6 oz/175 g butter
6 oz/175 g caster sugar
2 oz/50g ground almonds
10 oz/275 g plain flour
I tsp/5 ml baking powder
4 oz/125 g each currants,
sultanas and raisins
2 oz/50 g candied peel
I oz/25 g whole almonds,
blanched and split
Preheat oven to Mark
9/475'F/240'C Line the tin with greaseproof paper.
Beat butter and sugar until they form a light
fluffy cream and then beat in eggs, one at a time, with ground almonds.
Sift flour together with baking powder, and then gradually add to creamed mixture along with fruit and candied mixed peel
Put mixture in cake tin, smooth top and arrange
almonds on top
Put cake in oven on the middle shelf. Reduce heat immediately to Mark 3/ 325' F/160'C and bake cake
for 1½ hours.
After first 40 minutes, cover with foil to prevent top burning, then continue to cook.
A clean skewer inserted into the middle of the cake should come out clean when it is cooked.