Prep Time::20 mins
Cook Time:: 1 hr 40 mins
Total Time:: 2 hrs
Servings::12
Yield::1 (8×3-inch) cake
Ingredients
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1 cup raisins
1 cup dried currants
⅓ cup diced candied citrus peel
⅓ cup candied cherries, quartered
2 tablespoons grated orange zest
2 cups all-purpose flour, divided
1 cup butter, softened
1 cup white sugar
4 large eggs
1 ounce ground almonds
1 teaspoon baking powder
½ cup whole almonds
1 tablespoon corn syrup
Directions
Preheat the oven to 325 degrees F (165 degrees C). Line an 8×3-inch round pan with aluminum foil.
Combine raisins, currants, citrus peel, cherries, and orange zest in a bowl. Dredge with 1/3 cup flour.
Cream butter and sugar together until fluffy. Beat in eggs, one at a time, until light. Combine remaining 1 2/3 cups flour, ground almonds, and baking powder in a separate bowl. Fold into butter and egg mixture. Mix in fruit. Pour batter into the prepared pan.
Bake in the preheated oven until a wooden pick inserted into the center of the cake comes out clean, about 1 1/2 hours. Remove cake from pan.
Turn the oven up to 350 degrees F (175 degrees C).
Toast almonds in the preheated oven until lightly browned, about 5 minutes.
Heat corn syrup and brush over the top surface of the hot cake. Place almonds in whatever design you like. After cooling, the cake will not be sticky.
Recipe Tip
If using a different size than an 8×3-inch pan, fill it 3/4 full.