Classic Granny cake. Not super rich, but be careful not to make too wet, or the fruit will sink! Preheat oven to 170\u00b0c and line a 7″(18cm) round tin<\/p>\n\n\n\n
225g butter
225g caster sugar
1 tbl lemon rind, grated
3 eggs
250g plain flour
1 tsp baking powder
100g sultanas
100g currents
100g raisins
100g mixed peel
1tbl fine-cut marmalade
75g ground almonds
1tbl sherry
75g whole blanched almonds for topping
<\/p>\n\n\n\n
Whip the butter & sugar then add eggs, 1 at a time to prevent curdling. Add the flour and baking powder and mix, then add ground almonds, lemon, marmalade, sherry and fruit.<\/p>\n\n\n\n
Add to the lined tin, making a slight hollow in the middle so that it rises to the level whilst cooking. Decorate the top with the almonds. Bake for 2 hrs and 15 minutes. Cool in tin for 15 minutes.
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