Dundee Cake![](https://www.angelfire.com/mt2/bernice/cakes/dundee1.jpg)
A Scottish tea time treat
A rich, fruity Scottish teatime cake for any occasion. It improves with age, if you can resist the temptation!
INGREDIENTS
6 oz/175 g butter
6 oz/175 g caster sugar
4 eggs
2 oz/50g ground almonds
10 oz/275 g plain flour
I tsp/5 ml baking powder
4 oz/125 g each currants,
sultanas and raisins
2 oz/50 g candied peel
I oz/25 g whole almonds,
blanched and split
METHOD
Preheat oven to Mark
9/475'F/240'C Line the tin with greaseproof paper.
Beat butter and sugar until they form a light
fluffy cream and then beat in eggs, one at a time, with ground almonds.
Sift flour together with baking powder, and then gradually add to creamed mixture along with fruit and candied mixed peel ![](https://www.angelfire.com/mt2/bernice/cakes/dundee2.jpg)
Put mixture in cake tin, smooth top and arrange
almonds on top Put cake in oven on the middle shelf. Reduce heat immediately to Mark 3/ 325' F/160'C and bake cake
for 1½ hours.
After first 40 minutes, cover with foil to prevent top burning, then continue to cook. A clean skewer inserted into the middle of the cake should come out clean when it is cooked.
|