10 oz Butter
8 oz Caster sugar
4 Eggs
1 1/4 lb Flour
4 oz Ground almonds
6 oz Candied peel
1 1/4 lb Currants
1/2 Grated nutmeg
1 pn Ground cloves
1/8 pt Brandy
-ALMOND ICING-
2 Egg whites
8 oz Icing sugar
8 oz Ground almonds
1 ts Rose water or almond essence
-SUGAR ICING-
2 Egg whites
3/4 lb Icing sugar
1/2 oz Cornflour
Cook in lined 8″ round cake tin, gas mark 3 (325F/170C) for 1.5 hours.
reduce heat and cook for a further 1.5 hours at gas mark2 (300F/150C). When
cold cover with almond icing.
Almond icing: Combine ingredients together with the rose water or almond
essence. Allow almond icing to dry and harden then cover with sugar icing.
Sugar icing: Lightly whisk the egg whites, gradually add sugar and
cornflour to a thick consistency. Spread over cake and dry in a cool oven.
Yields
1 servings