Dundee cake

6 servings

Ingredients

Quantity Ingredient
110 grams Sultanas, cleaned
110 grams Currants, cleaned
110 grams Raisins, cleaned and stoned
50 grams Mixed peel, chopped
75 grams Glace cherries, chopped
50 grams Ground almonds
225 grams Butter
1 teaspoon Baking powder
225 grams Caster sugar
3 Eggs
1 tablespoon Sherry
3 tablespoons Almonds, blanched and halved
250 grams Plain flour
Grated rind of 1 lemon

Directions

(For a 18cm-cake tin)

Grease and line the base and sides of the tin and grease the paper lining.

Mix the sultanas, currants, raisins, peel, cherries and ground almonds together.

Beat the butter until it is soft and creamy then add the caster sugar and beat the mixture with the lemon rind until light and fluffy in both colour and texture. Beat the eggs together then add them gradually to the creamed mixture, beating well between each addition.

Sift together the flour and baking powder and lightly stir it into the creamed mixture with the sherry and all the dried fruit.

Turn the mixture into the tin, spread it to the sides and slightly hollow out the centre, then cover the surface with the almonds.

Bake the cake at 160 oC (325 oF) for 2½ - 3 hours or until a warm skewer pushed into the mixture comes out clean.

Cool the cake in the tin for 15 minutes then turn it out onto a wire tray to cool completely.

(casted sugar = granulated sugar, Glace cherries = candied cherries, Sultanas = seedless white raisins) (From: A feast of Scotland, Janet Warren)

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