Scottish fruitcake
easy
1770 mins
1770 mins
Ingredients
- 7-10 Tbsp Fat and flour
- 450 g Raisins
- 1/8 l + 8 tablespoons Scotch whisky
- 100 g Candied lemon peel, candied orange peel and candied cherries
- 100 g + 100 g ground almonds (without skin)
- 200 g soft butter
- 175 g demerara sugar
- 7-10 Tbsp 1 P. Bourbon vanilla sugar
- 2 TEASPOONS Gingerbread spice
- 7-10 Tbsp Salt
- 5 Eggs (Gr. M)
- 150 g Flour
- 1 heaped Tsp baking powder
- 150–175 g Almond kernels (without skin)
- 340 g Orange marmalade
Directions
- 1
Grease a springform pan (26 cm Ø) and dust with flour. Wash the raisins and let them drip off. Heat covered in 1/8 l whisky, but do not boil. Cover and leave to stand overnight (all the whisky is absorbed).
- 2
Chop candied lemon peel, candied orange peel and cherries. Mix with 100 g ground almonds. Cream butter, sugar, vanilla sugar, spice and 1 pinch of salt for about 10 minutes. Stir in the eggs one by one. Mix flour, 100 g ground almonds and baking powder and stir in briefly.
- 3
Add the raisins and the fruit mixture. Brush into the mould. Bake in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for 25-30 minutes. Cover with almond kernels and continue baking for about 1 hour.
- 4
Take the cake out of the oven. Immediately prick several times. Heat 120 g jam and 5 tablespoons whisky while stirring, pass through a sieve. Spread the cake with it. Let it cool down in the mould.
- 5
Heat 220 g jam and 3 tablespoons whisky, pass through a sieve. Spread the cake thickly with it. Leave to stand at least overnight.
Nutrition Facts
440 kcal
48 g
20 g
7 g
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