www.odlums.ie /recipes/oxford-lunch/

What you need:

  • 350g/12oz Odlums Cream Plain Flour
  • 225g/8oz Butter or Margarine
  • 25g/1oz Shamrock Ground Almonds
  • ½ teaspoon Odlums Baking Powder
  • 675g/1½lb Shamrock Sultanas
  • 225g/8oz Shamrock Golden Caster Sugar
  • 5 Eggs (beaten)
  • Juice and Rind of 1 Orange
  • 125g/4oz Shamrock Cherries (halved)
  • 125g/4oz Shamrock Mixed Peel 

How to:

  1. Cream butter/margarine and sugar together. Gradually add the eggs, beating well after each addition.
  2. Fold in the ground almonds, orange rind and juice.
  3. Sieve in the flour and baking powder. Fold into the mixture.
  4. Stir in the sultanas, halved cherries and mixed peel. Place the mixture in a lined 9" round cake tin.
  5. Bake in a preheated oven at 150°C/300°F/Gas 2 for 3 hours approx. Check at intervals after 2 hours.
  6. Cool in tin.

Oxford Lunch

Category

Cakes

Cook Time

3 hours

What you need:

  • 350g/12oz Odlums Cream Plain Flour
  • 225g/8oz Butter or Margarine
  • 25g/1oz Shamrock Ground Almonds
  • ½ teaspoon Odlums Baking Powder
  • 675g/1½lb Shamrock Sultanas
  • 225g/8oz Shamrock Golden Caster Sugar
  • 5 Eggs (beaten)
  • Juice and Rind of 1 Orange
  • 125g/4oz Shamrock Cherries (halved)
  • 125g/4oz Shamrock Mixed Peel 

How to:

  1. Cream butter/margarine and sugar together. Gradually add the eggs, beating well after each addition.
  2. Fold in the ground almonds, orange rind and juice.
  3. Sieve in the flour and baking powder. Fold into the mixture.
  4. Stir in the sultanas, halved cherries and mixed peel. Place the mixture in a lined 9" round cake tin.
  5. Bake in a preheated oven at 150°C/300°F/Gas 2 for 3 hours approx. Check at intervals after 2 hours.
  6. Cool in tin.
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