11/2 cups all-purpose flour
1/2 cup self-rising flour
2tsp allspice
11/4 cups butter, softened
11/4 cups firmly packed brown sugar
4 large eggs
2tbsp orange marmalade
53/4 cups mixed dried fruit
1/2 cup +2tbsp sweet sherry
1/4 cup whole almonds
Preheat the oven to 300F. Butter and flour an 8-inch square baking
pan. Sift both flours and allspice in to a bowl. Beat the butter and
brown sugar with an electric beater at medium speed until creamy.
Add eggs, one at a time, until just blended after each addition.
stir in the marmalade and dried fruit. Using a spatula fold in the
dry ingredients. Stir in 1/2 cup sherry. Spoon the batter in to the
prepared pan. Springle with the almonds. Bake for 3hrs, or until a
toothpick inserted in to the center comes out clean. Cool the cake
in the pan for about 15 min. Brush with the remaining 2tbsp sherry.
Cover with aluminium foil and cool completely.
happy baking,
sophia.
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