Dundee Cake

Dundee Cake is a classic British Isles cake, loaded with fruits and almonds. It is beautiful to look at, as well.

• 8 ounces butter - 2 sticks (225g)
• Grated rind of one lemon
• Grated rind of one orange
• 1 cup + 1 tablespoon granulated sugar (225g)
• 3/4 cup raisins (150g)
• 3/4 cup currants (150g)
• 3/4 cup sultanas (150g)
• 1/2 cup mixed candied peel (100g)
• 2 cups self-raising flour (300g)
• Pinch of salt
• 2 tablespoons (50g) ground almonds
• 4 eggs
• 2 tablespoons (30ml) brandy or dark rum
• 1/4 cup blanched almonds - halved (50g)
• 2 tablespoons milk (25ml)

METHOD

Preheat oven to 325° F (170 C° - mark 3).

Cream butter and gradually work in citrus rind and sugar. Cream mixture until pale, light and fluffy.

Place raisins, currants, sultanas and mixed peel in a bowl. Sift flour with salt twice and add 1/4 cup (50g) of it to the mixed dried fruits. Mix the fruits well to ensure that they are all covered with flour.

Add ground almonds to butter and sugar. Mix well. Add eggs one at a time, beating well after each addition.

Gradually fold in half the remaining flour, and then add fruit little by little. Fold in the remaining flour, and then add the brandy.

Spoon mixture into a greased and lined 20cm (8inch) round cake tin and smooth the surface. Dip the blanched almonds into the milk then arrange them in circles on the top of the cake.

Bake on the centre shelf of a preheated 325° F (170 C° - mark 3), for two to two and a half hours. The cake is cooked when a small skewer inserted into the centre comes out clean.

Cool in the tin for 10 minutes then turn out on to a wire rack and leave until cold.

recipe from www.inmamaskitchen.com

Contributor: margaret e. walker

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