Cherry and Almond Cake
6 oz (170g) margarine
1 lb (450g) plain flour
8 oz (225g) currants
8 oz (225g) raisins
4 oz (115g) cherries, halved
4 oz (115g) whole, blanched almonds
1 tsp mixed spice
8 oz (225g) soft brown sugar
1/2 pint (280 fl oz) soya milk, warmed
1 level tsp bicarbonate of soda
3 tbsp malt vinegar
1. Preheat oven to 160C/325F/gas mark 3.
2. Rub together the margarine and flour. Stir in the currants, raisins, cherries, almonds, mixed spice and soft brown sugar.
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
4. Place in an 8 inch round cake tin, greased & lined. Bake in the pre-heated oven for approximately 2 1/2 hours.