English currant cake

This is a christmas tradition in our family and a favourite even if it is not a swedish dish. My mother has struggled with her kitchen-english to present it and also learnt a few thing about my computer:-) Enjoy! It is worth waiting for, though I know that my special indian friend with a sweet tooth might have a little problem with waiting...

200 g butter

2 dl sugar

4 eggs

5 grated bitter almonds

2 tsp cinnamon

grated peel from 1 lemon

1 tsp baking powder

200 g raisins

200 g currants

4 dl wheat flour

1/2 dl brandy

Grease a cake tin and dust with bread crumbs.

Rinse raisins and currants in lukewarm water and let dry. Mix with some wheat flour.

Stir butter and sugar soft and puffy. Add the eggs one by one and whisk well in between. 

Add almonds, cinnamon, lemon peel, raisins and currants. Mix flour and baking powder and add it. Stir to a thick mixture and add the brandy while stiring.

Bake in the oven approx. 1 hour 150°.

Do not cut the cake until after 4-5 days. The cake can be stored up to 1 month.