Title: Dundee Cake (Scottish)
Categories: Cake
Yield: 1 Cake

8	oz	Flour
6	oz	Caster Sugar
6	oz	Butter or Margarine
4		Eggs
4	oz	Currants
4	oz	Raisins
4	oz	Suiltanas
2	oz	Candied Peel
1	oz	Ground Almonds
1	ts	Mixed Spices
1	ts	Baking Powder
1/2	ts	Salt
1	oz	Split Blanched Almonds

: Set oven to 325F/Gas 3. Grease an 8 inch round cake tin and line

with greaseproof paper. Cream the fat and sugar in a bowl. Sift the flour,

salt and spices together. Add the baking powder to the last of the flour.

Stir in the ground almonds. Add the fruit peel. Gentley Mix. Put into the

tin. Arrange the split almonds evenly on the top of the cake. Bake for

about 2 hours. After the first hour, if the top is browning too quickly

cover with greasproof paper. Allow the cake to cool slightly in the tin

before turning on to a wire rack. The cake will keep for several weeks if

wrapped in kitchen foil.

:

:: From the booklet Scottish Teatime Recipes :: Typed in for you by Ray

Watson

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