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» Cherry and almond cake
Ingredients
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3 oz (85g) margarine
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0.5 lb (225g) plain flour
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4 oz (112g) currants
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4 oz (112g) raisins
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2 oz (57g) cherries, halved
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2 oz (57g) whole, blanched almonds
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1/2 tsp mixed spice
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4 oz (112g) soft brown sugar
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1/4 pint (5 fl oz / 150ml) soya milk, warmed
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1/2 tsp bicarbonate of soda
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1 1/2 tbsp malt vinegar
Method
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Preheat oven to 160C/325F/gas mark 3.
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Rub together the margarine and flour. Stir in the currants, raisins, cherries, almonds, mixed spice and soft brown sugar.
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Put the warm milk in a large bowl and sprinkle on the bicarbonate of soda, then add the malt vinegar. Beat all the ingredients together quickly.
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Place in an 8 inch round cake tin, greased & lined. Bake in the pre-heated oven for approximately 2 1/2 hours.
