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Somewhat more subtle than a holiday fruitcake, this popular Scottish teacake is topped with whole almonds and lightly flavored with orange. Ingredients:
2 CUPS ALL-PURPOSE FLOUR
1 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
1/4 TEASPOON GROUND ALLSPICE
1/4 TEASPOON GROUND CINNAMON
2/3 CUP BLANCHED WHOLE ALMONDS
1 CUP SUGAR
2/3 CUP GOLDEN RAISINS
2/3 CUP DRIED CURRANTS
1/2 CUP DICED CANDIED CITRON
1/2 CUP DICED CANDIED ORANGE OR LEMON PEEL
1/2 CUP RED CANDIED CHERRIES, CHOPPED
1 CUP BUTTER OR MARGARINE (2 STICKS), SOFTENED
4 LARGE EGGS
2 TABLESPOONS ORANGE-FLAVORED LIQUEUR
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Preheat oven to 300° F. Grease and flour 8-inch springform pan.
In medium bowl stir together flour, baking powder, salt, allspice, and cinnamon.
In food processor with knife blade attached, combine 1/3 cup almonds and 1/4 cup sugar. Process until almonds are finely ground. In medium bowl, mix ground-almond mixture, raisins, currants, citron, orange peel and cherries.
In large bowl, with mixer at low speed, beat remaining 3/4 cup sugar and butter until blended. Increase speed to medium-high and beat 5 minutes, or until light and creamy. Add eggs, 1 at a time, beating well after each addition. Beat in orange liqueur. Reduce speed to low; beat in flour mixture until blended, scraping bowl (batter will be thick). Stir in fruit mixture.
Spoon batter into prepared pan, spreading evenly. Arrange remaining 1/3 cup almonds on top of batter. Bake 2 hours to 2 hours 15 minutes, until toothpick inserted in center of cake comes out clean. Cover pan loosely with foil after 1 hour to prevent top from overbrowning. Cool in pan on wire rack 20 minutes. With small knife, loosen cake from side of pan; remove pan side. Cool completely on wire rack. When cool, remove pan bottom and wrap cake in plastic wrap and then in foil. Let stand overnight before serving.
PREP 35 MINUTES PLUS OVERNIGHT TO STAND; BAKE 2 HOURS TO 2 HOURS 15 MINUTES Makes 20 servings EACH SERVING: ABOUT 290 CALORIES, 4 G PROTEIN, 40 G CARBOHYDRATE, 13 G TOTAL FAT (6 G SATURATED), 1 G FIBER, 67 MG CHOLESTEROL, 180 MG SODIUM. Recipe submitted by:
Good Housekeeping Baking This recipe is from Good Housekeeping Baking: More Than 600 Recipes for Homemade Treats. Copyright © 1999 Hearst Communications. Used with permission. Click here to find out more about this great cookbook!  For more information: Find a recipe | Come add a recipe | Share this recipe
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