Welsh black cake
Ingredients
200gr butter
100gr “Azpa” sugar
4 tablespoons "Manfrey" Plum marmalade
1 tablespoon grated lemon peel
2 teaspoons vanilla essence
4 eggs
4 tablespoons cognac
650gr flour
3 tablespoons raising powder
1 teaspoon bicarbonate
2 teaspoon cinnamon
250cc milk
1/3 lemon juice (white grape)
150gr almonds
100 gr. Jammed fruit
Preparation
Macerate the jammed fruit the day before in the cognac. Whip butter and sugar until obtain a cream adding marmalade and grated lemon, add essence.
Add eggs one by one and cognac (Whipping).
Mix flour and raising powder, bicarbonate, spices and to the egg mixture.
Add the milk mixed with lemon juice. Add the jammed fruit because they add a good taste if they were macerated in cognac.
Put the preparation in a buttered and floured mould. Cook in a low heat oven for 2 hours. Actually, more than a bake process it’s a slow cooking
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