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Dundee cake
Servings: 6

110 g sultanas, cleaned
110 g currants, cleaned
110 g raisins, cleaned and stoned
50 g mixed peel, chopped
75 g glace cherries, chopped
50 g ground almonds
250 g plain flour

225 g butter
1 ts baking powder
225 g caster sugar
3 eggs
1 tb sherry
3 tb almonds, blanched and halved
grated rind of 1 lemon

(For a 18cm-cake tin)

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

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

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 2.5 - 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)


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