Mrs Wood­man’s Sus­tain­ing Ocean Cake

Practical Boat Owner - - Cruising -

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

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