Mrs Woodman’s Sustaining Ocean Cake
An extract from ocean sailor and writer Paul Heiney’s excellent book, The Last Man Across the Atlantic.
■ 175g (6oz) softened butter
■ 175g (6oz) castor sugar
■ 225g (8oz) self-raising flour
■ 25g (1oz) ground almonds
■ 1 tsp combined ground cinnamon, nutmeg and cloves
Grated rind of an orange
■ 3 eggs
■ 1 tbsp brandy
■ 100g (4 oz) glacé cherries, washed, dried and halved
■ 175g (6oz) currants
■ 100g (4oz) raisins
■ 100g (4 oz) sultanas
■ 50g (2oz) whole blanched almonds ■ Preheat oven to 160°C/325°F/Gas Mark 3. Place the butter, sugar, flour, ground almonds, spices and orange rind into the bowl of a food processor. John says: “I used elbow grease instead with reasonable results.”
Put the cherries and dried fruit into a mixing bowl. Add the creamed mixture and mix thoroughly. Turn into a lined and greased 26cm (10in) baking tin and smooth the top.
Arrange the blanched almonds on top and bake in the oven for two hours or until the cake is firm to touch and a skewer comes out clean when inserted in the centre. Cool on a wire rack.
John adds: “It is so delicious that it will disappear before you can sail too far south!”
Find out more about the book at www.paulheiney.com