The two hour baking time (even in a conventional oven) makes this traditional Scottish fruit cake a perfect candidate for the Sun Oven.
1 cup all-purpose flour
1/3 cup almonds, finely ground
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup butter, softened
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 1/2 cups raisins
1 1/2 cups currants
1/2 cup mixed candied citrus peel
1/4 cup candied cherries, quartered
1 tablespoon lemon zest
1 1/2 tablespoons freshly squeezed lemon juice
50 whole almonds, blanched
1 egg white, lightly beaten
Set Sun Oven out to preheat. Butter a 9-inch springform pan, set aside.
In a medium bowl, mix together the flour, ground almonds, baking powder, baking soda,and salt. Using an electric mixer at medium speed and a large bowl, beat the butter, brown sugar, and vanilla until smooth.
Add the eggs, one at a time, beating until just blended after each addition.
At low speed, slowly beat in the flour mixture. Stir in the raisins, currants, candied citrus peel, candied cherries, lemon zest and juice.
Spoon the batter into the prepared pan.
Arrange the whole almonds in concentric circles on top of the batter then brush with the egg white.
Bake in the Sun Oven until a toothpick inserted in the center comes out clean, about 2 hours. Cool the cake in the pan for 30 minutes. Loosen and remove the sides and bottom of the pan. Set the cake on a rack and cool completely.