Title: Dundee Cake
Categories: Uk Cake
Yield: 1 Cake

		** British Measurements **
4	oz	Sultanas
4	oz	Currants
4	oz	Raisins
2	oz	Mixed peel; chopped
		*OR*
14	oz	Dried mixed fruit
2	oz	Glace cherries; chopped
2	oz	Ground almonds
9	oz	Plain flour
8	oz	Butter or margarine
1	ts	Baking powder
8	oz	Caster sugar
3		Eggs; beaten
1	tb	Sherry, brandy, scotch or
		. milk

There are no spices in this world famous cake which makes it unusual among the "festive" recipes. It is however, rich, moist and buttery. It makes an ideal second Christmas cake to have alongside the traditional dark and spicy cake. It is so good, I am sure you will bake it more than just once a year!

**********

Directions: Preheat the oven to 325øF / 160øC / gas mark 3.

For the top of the cake, 1 oz blanched and halved almonds. Grease and line a 7-inch cake tin with greaseproof paper.

Mix all the dried fruits with the ground almonds and pour over the sherry, brandy or scotch.

Cream the butter and sugar and gradually add in the beaten eggs. Sift the flour and baking powder and stir it into the creamed mixture. Add the dried fruit. Combine the mixture thoroughly and put it into the baking tin. Slightly hollow the centre (which will rise) and cover the top with a pattern of almond halves.

Bake for 2 1/2 to 3 hours at 325øF / 160øC / gas mark 3. Test with a skewer which should come out clean. If not cooked, return to a slightly cooler oven for a further 30 minutes. An uncooked cake will be "sizzling" if you hold your ear to the centre! Cool the cake in the tin and then turn it onto a wire rack. Cool it thoroughly before storing. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac Griogair

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