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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 16 |
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This variation of the classic Scottish fruit cake makes several loaves - enough for gift-giving and to have on hand for company. Crystal Glaze Scalloped Ham & Potatoes for a Crowd is the glaze recipe for these cakes enjoy! Ingredients:
1 cup raisins |
1 cup raisins (golden) |
1 cup currants |
2 1/4 cups all-purpose flour |
1 teaspoon cinnamon |
1/2 teaspoon mace (or nutmeg) |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup butter (or margarine softened) |
1 1/4 cups sugar |
4 eggs |
1 tablespoon lemon rind (grated) |
1 tablespoon orange rind (grated) |
1/2 cup almonds (whole blanched) |
Directions:
1. Grease very well and flour one 2-cup mold and three 5x31/4x2-inch loaf pans. Tap out any excess flour.
2. Toss the raisins and the currants with 1/4 cup of the flour. Sift the remaining 2 cups of flour with the cinnamon, mace or nutmeg, baking powder and salt onto wax paper.
3. Beat the butter or margarine and sugar until light and fluffy in a large bowl with an electric mixer at high speed. Add the eggs one at a time, beating just until well blended. Beat in the grated lemon and orange rinds. Add the flour, 1/3 at a time, beating just until smooth. Fold in the floured raisins and currents.
4. Spoon the batter into the prepared pans, filling 2/3 full. arrange the whole almonds in a decorative pattern on top of the loaves.
5. Bake in a preheated slow oven 325 F for 45 minutes for the loaf pans, or 1 hour, 15 minutes for the 2 cup mold, or until a skewer inserted comes out clean. Cool in the pans on the wire racks for 10 minutes. Loosen around edges with a long thin-bladed knife,then invert onto racks and cool completely. Wrap each cake tightly in heavy-duty aluminum foil. Store in an airtight container for up to 1 month, or label, date and freeze.
6. Brush cakes with Crystal Glaze #230997 before giving. Decorate with additional almonds and angelica strips if you wish.
7. Note: You can bake this batter in one 8-9-inch round or a square pan too. Grease very well. Line with brown paper. Bake in a preheated oven 350 F until the cake shrinks from the sides of the pan. Let cool for 15 minutes. Turn out of the pan onto a cake rack. Peel off the paper completely.
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