Title: Whiskey Dundee Cake
Categories: Irish Alcohol Cake
Yield: 16 Slices

		British measurements
2	oz	Mixed peel; chopped
2	oz	Glace cherries; halved
4	oz	Currants
4	oz	Raisins
4	oz	Sultanas
4	tb	Single malt scotch whiskey
8	oz	Butter
8	oz	Light brown sugar
4		Eggs; well beaten
10	oz	Plain (all-purpose) flour
1	ts	Mixed spice
1		Lemon rind; grated
3	oz	Almonds; blanched

Soak the peel and fruit in whisky in a large mixing bowl. Lightly grease a loose-bottomed 7- or 8-inch cake tin. Cream the butter and sugar together (if the butter is cut into pieces it will be easier). When the mixture is light and fluffy, add the beaten eggs very gradually, making sure each addition is absorbed hefore adding another. When the eggs are well incorporated, gradually fold in the sieved flour, mixed spice and lemon rind. Add the fruit and whisky mixture, mixing well, and 2 oz of the almonds. Spoon mixture into the cake tin and make a small depression in the centre. Decorate the top with the remaining blanched almonds. Bake at 160øC (325øF) Mark 3 for 2-2 1/2 hours. Check after the first hour and if top is browning too much, cover with foil. This cake will taste better the longer it is kept: like a fine whisky, it matures with age. "Scotch Whiskey Recipes" by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4

Scanned and formatted for you by The WEE Scot -- pol Mac Griogair

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