Tennis cake from The Floral Baker: Cakes, Pastries and Breads by Frances Bissell

Name: Tennis cake from The Floral Baker: Cakes, Pastries and Breads by Frances Bissell
Ingredients: a pinch of salt; milk; 4 eggs, lightly beaten; 350 g/12 oz/3 cups self-raising flour; 115 g/4 oz/½ cup caster sugar; 115 g/4 oz/½ cup lavender sugar; 1–2 teaspoons freshly grated ginger; 225 g/8 oz/2 sticks unsalted butter; 225 g/8 oz/2 cups blanched almonds, chopped; 1 tablespoon crystallised ginger, finely chopped; 115 g/4 oz/1 cup each dried peaches, apricots, cherries, mango, pineapple, sultanas and chopped mixed citrus peel, un-dyed; 6 tablespoons white rum

app.ckbk.com

This is an excellent fruit cake for summer, using the lighter Mediterranean and tropical fruits, rather than dark vine fruits. A sturdy cake, this is the kind t

View full recipe on app.ckbk.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Cake pan
Oven
Mixing bowl
Wooden spoon
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Parchment paper
Cooling rack

Ingredients

a pinch of salt
milk
4 eggs, lightly beaten
350 g/12 oz/3 cups self-raising flour
115 g/4 oz/½ cup caster sugar
115 g/4 oz/½ cup lavender sugar
1–2 teaspoons freshly grated ginger
225 g/8 oz/2 sticks unsalted butter
225 g/8 oz/2 cups blanched almonds, chopped
1 tablespoon crystallised ginger, finely chopped
115 g/4 oz/1 cup each dried peaches, apricots, cherries, mango, pineapple, sultanas and chopped mixed citrus peel, un-dyed
6 tablespoons white rum