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LOCATION: Recipes >> Cake Recipes >> Dundee 02

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Dundee Cake

Quantity is for a 20 cm (8") round tin.
Use unsulphered fruit.

115 g (4oz) currants
115 g (4oz) seedless raisins
115 g (4oz) sultanas
115 g (4oz) chopped candied peel
55 g (2oz) whole blanched almonds, chopped
275 g (10 oz) flour
225 g (8oz) butter
225 g (8oz) soft brown sugar
Grated rind of 1 untreated lemon
4 eggs, beaten

Line the cake tin with greaseproof or special baking paper. Mix
the fruit, chopped nuts and peel with the flour. Cream the butter,
sugar and lemon rind until pale and fluffy, then beat in the egg,
little by little. Fold in the dry ingredients and put into the tin,
making a slight hollow in the centre.

Arrange the whole almonds on top. Bake at 170C (325F, gas mark 3)
for 2 1/2 to 3 hours, covering the top with extra baking paper if
it seems to be browning too fast. When it is cooked and firm to
the touch, remove from the tin and cool on a wire rack.

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