INGREDIENTS:
120 grams candied mixed peel
100 grams candied red cherries (cut into quarters)
40 grams dark raisins
113 grams unsalted butter, room temperature
100 grams granulated white sugar
3 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
195 grams all-purpose flour
50 grams ground almonds
1 teaspoon baking powder
1/4 teaspoon salt
Zest of small lemon (outer skin)
60 ml milk
HOW TO MAKE IT:
When you're ready to make the cake batter, preheat oven to 350 degrees F (180 degrees C), wit h the oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 23x13x8cm loaf pan.
In a separate bowl, whisk together the flour, ground almonds, baking powder, salt and lemon zest.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the extracts. Add the candied and dried fruits, along with any juices, and beat until incorporated. Beat in half the flour mixture just until incorporated. Then beat in the milk and then the remaining flour mixture.
Scrape the batter into the prepared pan, and if desired, decorate the top of the cake with sliced or flaked almonds. Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool on a wire rack for about 10 minutes before removing from pan. The cake does benefit from being stored a day or two before serving, as this softens the outer crust and allows the flavours to mingle. You can cover and store this cake for about a week at room temperature or it can be frozen.
Makes one loaf.
