Celebration Cake - Panasonic NN-CS596S Operating Instruction And Cook Book

Celebration Cake

Dish: 20cm (8") round tin, greased and lined
Oven Accessory: wire shelf on lower level
Ingredients
200g (8oz) butter or margarine
200g (8oz) dark muscovado sugar
200g (8oz) plain flour
4 eggs, beaten
50g (2oz) ground almonds
100ml (3 fl.oz) sherry
1/2
75g (3oz) candied peel
75g (3oz) glace cherries, roughly chopped
250g (9oz) currants
250g (9oz) raisins
100g (4oz) pecan nuts, broken into pieces
finely grated zest of 1 lemon
7.5 ml (1 tsp) mixed spice
1/2
2.5ml ( tsp) vanilla extract
1/2
2.5ml ( tsp) baking powder
1/2
Cooking method
Preheat oven on CONVECTION 140°C. Prepare the tin by lining with a double layer of
greaseproof paper on the inside and tie a double band of brown paper around the outside.
Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well
after each addition. Fold in half the flour using a metal spoon, then fold in the rest. Stir in
the almonds. Mix in the sherry, and then add the peel, cherries, raisins, currants, nuts,
lemon zest, spice and vanilla. Stir in the baking powder. Spoon mixture into the tin and
spread evenly, removing all air pockets. Make a small dip in the centre. Place tin on shelf
and cook on CONVECTION 140°C for 2-2
comes out clean. Leave cake to cool in tin. When completely cold wrap well in cling film
and foil to store until ready to decorate. The cake will keep for several months.
Desserts &
Baking guidelines
hrs. until a skewer inserted in the middle
1/4
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