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Genoa Cake Veg CD CBF 200mins
Submitted by Gwen Crisp, Egham, Surrey, UK
Makes 1 x 20cm/8inch cake Cold Vegetarian Dried Fruit Nuts Cakes Baked Fayre
Ingredients 175g/6oz Butter, softened 175g/6oz Caster Sugar 3 Eggs 225g/8oz Plain Flour 100g/4oz Currants 100g/4oz Sultanas 100g/4oz Chopped Mixed Peel 50g/2oz Finely Chopped Glace Cherries 25g/1oz Finely Chopped Almonds 25-50g/1-2oz Blanched Split almonds 2 tbsp Milk 1½ teasp Baking Powder 1 teasp Grated Lemon Rind
Instructions
1. Preheat the oven to 150C, 300F, Gas Mark 2 and grease and line a 20cm/8 inch round cake tin.
2. In a large mixing bowl, cream together the butter, sugar and lemon rind until light and fluffy.
3. Beat in the eggs, one at a time, adding 1 tablespoon of flour with each one then mix in the milk together with 1 tablespoon of flour.
4. Stir in the currants, sultanas, chopped peel, cherries and the chopped almonds, mixing well.
5. Sieve remaining flour together with the baking powder then gently fold into the egg mixture with a large metal spoon.
6. Transfer to the prepared cake tin and smooth the top with a knife. Cover the top of the mixture with the split almonds and bake at for 2½ - 3 hours, or until a wooden cocktail stick inserted into the centre of the cake, comes out clean.
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