The Recipe Bin: Scottish - Desserts & Candies

    Dundee Cake
     
     
    8 oz Flour
    6 oz Caster Sugar
    6 oz Butter Or Margarine
    4 Eggs
    4 oz Currants
    4 oz Raisins
    4 oz Sultanas
    2 oz Candied Peel
    1 oz Ground Almonds
    1 tbsp Mixed Spices
    1 tbsp Baking Powder
    ½ tsp Salt
    1 oz Split Blanched Almonds
     
     
    • Set oven to 325°F/Gas 3.
    • Grease an 8 inch round cake tin and line with greaseproof paper.
    • Cream the fat and sugar in a bowl.
    • Sift the flour, salt and spices together.
    • Add the baking powder to the last of the flour.
    • Stir in the ground almonds.
    • Add the fruit peel.
    • Gently Mix.
    • Put into the tin.
    • Arrange the split almonds evenly on the top of the cake.
    • Bake for about 2 hours.
    • After the first hour, if the top is browning too quickly cover with greasproof paper.
    • Allow the cake to cool slightly in the tin before turning on to a wire rack.
     

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