Note: Any combination of dried fruits can be used. Apricots, prunes, homemade citrus peel are all good.
4 oz/ 1/2 cup currants
4 oz/ 2/3 cup sultanas [use golden raisins]
8 oz/ 1 cup quartered glacé cherries
2 oz/ 1/2 cup finely chopped mixed candied peel
3 tbsp brandy
8 oz/ 1 cup butter
7 oz/ 1 cup sugar
Finely grated rind of 1 orange
Finely grated rind of 1 lemon
4 eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
2 oz/ 1/2 cup chopped almonds
2 oz/ 2/3 cup ground almonds
8 oz/ 1 2/3 cups plain flour
3/4 tsp kosher salt
Optional:
2oz whole blanched almonds
The day before you want to bake the cake, soak the currants, sultanas, glacé cherries and mixed peel in brandy. Cover with clear film and leave over night. The day you bake the cake, grease and line a deep 8-inch round cake pan (with removable bottom) or 7-inch square cake pan with buttered parchment paper.
[Have ingredients at room temperature.] Preheat the oven to 325°F. In a large bowl whisk the butter, sugar and orange and lemon rinds together until they are light and fluffy. Beat in the eggs one at a time. Add vanilla and almond extracts.
Mix in the chopped almonds, ground almonds, soaked fruits (with their liquid [feel free to add a little extra liquor if it doesn’t seem moist enough]) and the flour, to make a soft dropping consistency. Spoon into the cake pan. Bake for 30 minutes.
Gently place the whole almonds in a pattern on top of the cake. Return the cake to the oven and cook for a further 50 minutes, or until the center is firm to the touch. Let the cake cool in the pan for 30 minutes. Then remove it and cool completely on a wire rack, but leave the paper on; this helps to keep the cake moist while stored. Unlike some fruitcake, this one is ready to eat right away.
Notes:
Cake can be made up to two weeks in advance. I like it best after two or three days. Optional: To serve, brush the top with hot apricot jam.