3/4 cup candied mixed peel
1/3 cup raisins
1/2 cup candied red cherries
1/2 cup unsalted butter (room temperature)
1/2 cup granulated white sugar
3 large eggs
1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cup all purpose flour
1/2 cup almond meal/ flour or ground almonds
1 tsp- baking powder
1/4 tsp- salt
1/4 cup milk
zest of 1/2 orange or lemon
Preheat oven to 350 degrees F, with the oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch loaf pan.
In a separate bowl, whisk together the flour, ground almonds, baking powder, salt, and lemon/orange zest.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the extracts. Add the candied and dried fruits, along with any juices, and beat until incorporated. Beat in half the flour mixture just until incorporated. Then beat in the milk and then the remaining flour mixture.
Scrape the batter into the prepared pan and, if desired, decorate the top of the cake with sliced or flaked almonds. Bake for about 60 -70 minutes or until a toothpick inserted into the center comes out clean. (If you find the cake is browning too much, cover with a piece of aluminum foil.) Remove from oven and let cool on a wire rack for about 10 minutes before removing from pan. The cake tastes best when it’s stored for a day and then served as the curst would have softened and flavors of the fruit would have infused in the cake!