Ingredients

How to make it

  • Directions for Cake
  • Line base and sides of an 8 inch round cake tin with a double layer of greaseproof paper, then tie a double band of brown paper, 1-inch wider than the depth of the tin, round the outside. Sieve flour, salt and spice into a large bowl. Cream butter and sugar until pale and creamy. Beat in a little egg at a time.
  • Stir in treacle, then flour, dried fruit, peel, cherries and almonds. Turn mixture into prepared tin and bake in a cool oven 300o F for 3 hours, then reduce oven to very cool 275o F and bake for 1-1 ½ hours, or until skewer inserted in centre come out clean.
  • Leave cake to cool in tin for 10 minutes, then turn it out on a wire tray; remove paper. When almost cold turn it upside down, pierce with a skewer and spoon bandy over. When completely cold wrap in greaseproof paper and foil, or stor in an airtight tin.
  • Before almond pasting spoon a little more brandy over the top of the cake.
  • Almond Paste Directions
  • Mix almonds and sugar in a bowl, then blend in egg whites and almond essence to make a soft paste. Knead until it is smooth, divide in three equal portions. Roll one piece on sugared board to an 8-inch circle. Roll remaining two-third to a strip the same depth as case, and long enough to go all the way round edge.
  • Spread jam on cake surface and on sides.
  • Place circle of paste on top of cake. Place stripe and brush sides and press firmly to join. Allow to dry for at least 3 days before icing.
  • Royal Icing Directions
  • Whisk egg whites for royal icing until they become frothy. Add sugar, a tablespoon at a time, and beat well after each addition. Finally beat in lemon juice and glycerine. To prevent the icing hardening, cover bowl with a damp cloth.
  • Spread icing thickly over top and round sides of cake and draw it up in peaks with the handle of a teaspoon. Leave for a day to set then place decoration on top.
  • Quick tip
  • Using glycerine in the icing ensures that it is not hard. The lemon juice adds flavour and also help to make a softer icing.
  • For more see www.kopiaste.blogspot.com

Reviews & Comments 2

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  • knoxcop 6 years ago
    I have always wanted to try one of these cakes. I think it's neat that it can sit for a long time and be even better than it was to start with!
    --Kn0x--
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    " It was excellent "
    ahmed1 ate it and said...
    This is really so proffetional..I am moving to your blog now :)
    Was this review helpful? Yes Flag

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