Author: Unknown // Category:
England Cake
Ingredients
-
3 1/4 cups all-purpose flour
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1 teaspoon mixed spice
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1 teaspoon ground cinnamon
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1 teaspoon grated lemon zest
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1 1/2 cups butter
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1 3/4 cups superfine sugar
-
6 eggs
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2 cups raisins
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2 cups golden raisins
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4 cups dried currants
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1 cup candied cherries
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3/4 cup chopped almonds
-
2 tablespoons brandy
Directions
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Grease an 8 inch square baking dish and line it with parchment paper. Set aside.
-
In a large bowl, combine the flour, mixed spice,
cinnamon and lemon zest. Stir with a whisk until blended. In a separate
bowl, cream together the butter and sugar until light and fluffy. Beat
in the eggs one at a time, mixing until each one is blended in. Stir in
the dry ingredients just until moistened, then fold in the raisins,
golden raisins, currants, cherries and almonds.
-
Spoon into the prepared pan and smooth the top. Make
a slight impression in the center with the back of a spoon so the cake
will turn out level. Cover and leave in a cool place overnight.
-
Preheat the oven to 300 degrees F (150 degrees C). Place the cake pan on a baking sheet.
-
Bake for 4 hours in the preheated oven. When the
cake is done, a skewer inserted into the center should come out clean.
Cool in the pan for 1 hour, then turn out onto a wire rack and remove
the paper. When completely cool, poke with a skewer every inch or so,
and spoon brandy into the holes. Wrap in waxed paper and store in a cool
place until serving.
Author: Unknown // Category:
England Cake
Ingredients
-
1 (6 ounce) package strawberry flavored gelatin
-
1/2 cup wine
-
1 (19 ounce) can fruit cocktail, drained
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16 ounces sponge cake, cut in cubes
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1 (3.5 ounce) package instant vanilla pudding mix
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1 (8 ounce) container frozen whipped topping, thawed
Directions
-
In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
-
Mix together the wine, reserved fruit cocktail syrup
and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
-
Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
-
Prepare custard according to packaging to equal 2
cups. Pour over gelatin mixture and refrigerate. Top with whipped
topping before serving.
