Prepare the tin as explained above and set your oven to preheat at 150°C.
Grind the cloves, cinnamon, nutmeg to a fine powder. Also grind up the almonds separately. Set these aside.
In a large mixing bowl, cream the butter until it is airy and pale. Add in the brown sugar and cream again.
Now whisk in the eggs, one at a time.
Add ground almonds, spice mix and orange zest. Mix Well.
No whisk or beater after this point.
Sift flour and mix it with spatula. Add all the nuts and soaked fruits also. Mix well.
Spoon the batter into your prepared cake tin, pushing it into all the corners and leveling the top. Tap out any trapped air bubbles.
Place it in the preheated oven and bake for 3.5 hours, checking on it regularly after the first 2 hours.
Remove the cake from the oven and allow it to cool completely in the tin.
Feed the cake: This step is optional. Poke holes in the cake with a skewer. ‘Feed’ a spoon of rum, brandy, or whisky through the holes. You can do this once a week for as long as you want, until you are ready to cut the cake. Store it at room temperature wrapped in baking paper and aluminium foil.
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