Genoa Cake

• 70 grams muscovado sugar
• 120 grams butter
• 2 eggs, beaten
• 200 grams mixed dried fruit
• 180 grams plain flour
• 100 grams glace cherries
• 1 1/2 tsp baking powder
• 1 grated peel of an orange
• 1 tsp ground cinnamon
• 60 ml whole milk
• 60 grams ground almonds

1. Set the oven to 180C/fan 160/gas 4.
2. Line a baking loaf tin with baking parchment paper.
3. Add the butter and sugar to a large mixing bowl and beat until the mixture has become light and creamy.
4. Then slowly beat in the eggs until the mixture has become smooth.
5. Then add all the remaining ingredients to the mixture and stir well.
6. Transfer the mixture to the cake tin.
7. Transfer to the preheated oven and bake for 60 minute to 70 minutes.
8. To test if the cake batter is cooked stick a skewer in the middle of the cake, if the skewer comes out clean its done.
9. Allow to stand for 20-30 minutes in the tin.
10. Then transfer to a cooling rack.
11. Enjoy with your coffee or tea.

muscovado sugar, butter, eggs, flour, glace cherries, baking powder, orange, ground cinnamon, milk, ground almonds

Taken from cookpad.com/us/recipes/350698-genoa-cake (may not work)