Makes two 9-inch loaf cakes and two 8-inch round cakes
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Rating: 5.0 stars
I picked this recipe last year for its wholesome yet boozy ingredients that were very reminiscent of the cakes and suet puddings by grandmother was so fond of baking. It was so good and so widely appreciated, I'm baking three batches this year!
The process of marinading the fruits in advance is such a lovely way to set up the season and a lovely start to thinking about the people you love and want to send a little extra special something too. I'm obviously writing this review because it was a huge success. My favorite compliment was from a fellow English woman who said that she had "secretly stashed the cake and was savoring it very slowly". Needless to say, I'm working on sending her a larger cake this year. And my list is growing. Oh boy, what have I started?
Rating: 5 stars
so far i love this, has anyone ever thought of making these into cupcakes ? its just a small change, but just thinking it would be interesting .... a pain in the butt tho making all those little cupcakes ...
I just baked the cake. It is beautiful. I have it wrapped to sit, but I couldn't help but try it. Even before the three days have passed it is absolutely delicious. You can definitely play with the fruit combination which is nice too. I did not blend the almonds and fruit into a paste as I like the fruit and almonds whole and it still turned out perfectly :)
Thanks for sharing this recipe. I made this cake and shared with family and friends. They loved it !!! Wanted to mention that I had substitued cherry and currantsd with Dates ... and that went very well with the rest of the fruits.