This recipe was given to us from well known Scottish cookery writer Claire Macdonald, we use it as our family...
275g | softened organic butter |
275g | soft brown sugar |
500g | organic sultanas |
500g | organic raisins |
175g | chopped organic candied mixed peel |
100g | chopped organic glace cherries |
50g | organic preserved ginger, chopped |
350g | organic currants |
75g | organic dried apricots snipped |
175g | flaked almonds, toasted until golden brown |
275g | organic plain flour, sieved |
1tsp | organic Fairtrade mixed spice |
½ tsp | grated organic Fairtrade nutmeg |
2tsp | organic cinnamon |
6 | large free range eggs, beaten |
Grated rind of 2 organic oranges & 2 lemons | |
150ml | "good" whisky |
Reprinted with kind permission of Claire Macdonald from her book "Celebrations"
A cake combining the citrus notes of orange and bergamot, delicious.
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