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Dundee Cake

5 oz butter (150g) at room temperature
5 oz caster sugar (150g)
3 large eggs
8 oz plain flour(225g), sifted
1 teaspoon of baking powder
milk (if necessary)
6 oz currants (175g)
6 oz sultanas (175g)
2 oz glace cherries (50g) rinsed, dried and cut in halves
2 oz mixed whole candied peel (50g), finely chopped
2 tablespoons ground almonds
grated rind of 1 small orange and 1 small lemon
2 oz whole blanched almonds (50g)

Pre-heat the oven to gas mark 3, 325 degrees F, 170 degrees C.

A 7-8 inch (18-20cm) round tin, greased and lined with greaseproof
paper.

Put the butter and sugar in a mixing bowl and beat with a wooden
spoon until light and fluffy - or an electric mixer will do this
much more quickly. Whisk the eggs seperately then add a little at
a time, beat them into the creamed butter and sugar. Next, using
a large tablespoon, carefully fold in the flour and baking powder.
Your mixture needs to be of a good, soft dropping consistency, so
it it seems too dry, add a dessertspoonful of milk.

Now carefully fold in the currants, sultanas, cherries, mixed peel,
ground almonds and orange and lemon rings. Then spoon the mixture
into the prepared cake tin, smoothing it out evenly with the back
of the spoon. Next, arrange the whole almonds in circles on to of
the mixture but do this carefully and lightly; if they are pressed
in they will sink during baking.

Place the cake in the centre of the oven and bake for 2-2.5 hours
or until the centre is firm and springy to the touch. Let it cool
before taking it out of the tin. This cake keeps very well in an
airtight tin and tastes all the better if kept for a few days before
cutting.

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