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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 150C/140C Fan/Gas Grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper.
Step 2
Beat the butter and soft light brown sugar in a food processor for 3–4 minutes, or until very light and fluffy.
Step 3
Add the marmalade and mix for a few seconds. Slowly add the eggs, one at a time, beating well after each addition.
Step 4
Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries with a large metal spoon. Add the whisky or milk and mix until well combined.
Step 5
Spoon the mixture into the cake tin, smooth the surface and carefully arrange the blanched almonds in circles on top.
Step 6
Bake for 1½–2 hours, or until well risen, firm and golden-brown. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)
Step 7
Leave the cake to cool for 10 minutes, then remove from the tin, peel off the lining paper and set aside to cool on a wire rack. Sprinkle with granulated sugar. Store in a cake tin and eat within 4–5 days.
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