Spelt Christmas Fruit Cake
Spelt Christmas Fruit Cake
Ingredients:
- 425g of Organic White Spelt Flour
- 350g unsalted butter, melted and cooled
- 350g Dark brown sugar
- 450g Currants
- 350g Raisins
- 150g Cherries halved
- 150g Mixed peel
- 150g Almonds blanched and chopped
- Grated rind of two lemons
- Grated rind of 1 orange
- 1 ½ tsp Mixed spice
- 1 ½ tsp Ground nutmeg
- 75g ground almonds
- 7 eggs
- 3 tablespoons of whisky
Method:
Preheat oven to gas mark 2 / 120°C.
- Brush a 9 inch round baking tin with melted butter and line the sides and bottom with double greaseproof paper.
- Sieve together the Sharpham Park white spelt flour, mixed spice and ground nutmeg.
- Place all the cake ingredients together in a large mixing bowl and mix thoroughly.
- Place the mixture in the prepared tin and smooth out the top with a wet spoon.
- Bake in the preheated oven for 2 ½ approx depending on the oven at 120 degrees on the middle shelf.
- Test the cake by pressing on top with a spoon it should feel very firm and also with a skewer through the centre of the cake it should come out clean.
- Once baked leave the cake to cool overnight in its tin and remove all paper and tin the next day.
- Decoration optional.
NB. - Fruit can be soaked in whisky for 24 hours before starting.
- Feed with additional whisky if desired.
- 14th November 2019
