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