- 1 cup butter
-1 cup sugar
- 1/2 cup milk
- 1 3/4 cups currants
- 1 1/4 cups mixed candied citrus peel
- 1/2 grated nutmeg pod
- 1 cup slivered almonds
- 1 lemon, zest and juice
Generously grease and line with parchment paper an 8-inch round pan, or grease and flour a 5-cup ring mold; set aside. Cream the butter and gradually add the sugar, beating until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition.
Add the milk. In a separate bowl, combine the currants, candied peel, nutmeg, almonds, and lemon zest with 3/4 cup of flour. Add the remaining cup of flour and lemon juice to the egg batter; mix well.
Fold in the fruit and nut mixture. Pour into a prepared pan and bake in a 300F oven for 2 hours or until a fine skewer inserted into the cake comes out clean.
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