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Dundee cake

Saturday - May 11, 2019 11:35 am , Category : RECIPES


 
Ingredients:
 
150 g (15 oz) butter, plus extra for greasing
150 g (5 oz) light muscovado sugar
3 eggs
250 g (8 oz) plain flour
1 tsp baking powder
175 g (6 oz) sultanas
90 g (3 oz) currants
90 g (3 oz) raisins
60 g (2 oz) glace cherries, quartered, rinsed, and dried
60 g (2 oz)  chopped mixed candied peel
2 tbsp ground almonds
Grated zest of 1 large lemon
60 g (2 oz) whole almonds, blanched and halved, to decorate

 

Method:

Lightly butter the cake tin and line the bottom with greaseproof paper.

Combine the butter, sugar, eggs, flour, and baking powder in a bowl and beat for 2 minutes or until well blended. Stir in the fruit, mixed peel, ground almonds, and lemon zest.

Spoon the mixture into the prepared tin. Level the surface and arrange the halved almonds neatly in concentric circles on top.
 
Bake in a preheated oven at 160°C (140°C fan, Gas 3) for 1½ hours or until well risen, golden, and firm to the touch.
A fine skewer inserted into the middle of the cake should come out clean. Cover the cake with foil halfway through baking if it is browning too quickly.
 
Leave the cake to cool in the tin for a few minutes, then turn out on to a wire rack and leave to cool completely. Store in an airtight container for about 1 week before eating. 

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