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Dundee Cake

3/4 cup butter (not margarine)
3/4 cup sugar
4 eggs
2 cups all-purpose flour
1-1/4 tsp baking powder
2 Tbsp ground almonds
1-1/4 cup currants
1 cup golden raisins
1/4 cup candied cherry halves
1/3 cup chopped mixed candied orange and lemon peel
Grated rind of 1 lemon
Split blanched almonds

Cream the butter and sugar together until light and fluffy. Add 2
eggs, 1 at a time beating well after each addition. Sift together
the flour and baking powder. Beat in 1/2 cup of the flour. Add
remaining eggs, 1 at a time, and beat well. Add the remaining flour
gradually. Fold in the other ingredients except the split almonds.

Butter and flour an 8-inch spring form or similar deep cake tin
and place a circle of buttered wax paper on the bottom. Transfer
the batter to the pan, distributing it evenly. Arrange the split
almonds in circles over the top of the cake. Bake at 350 F for
1-1/2 hours, or until the cake tests done (toothpick comes out
clean). Cool 5 minutes in the pan before transferring to a wire
rack.

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