Dundee cake

Dundee cake

By
From
Encyclopedia of Food and Cookery

Many a Scottish housewife makes this traditional light fruit cake every week so that there is always some on hand for family and visitors.

Ingredients

Quantity Ingredient
250g butter
230g caster sugar
2 oranges, zested
5 eggs, beaten
375g plain flour
1 teaspoon baking powder
pinch salt
40g blanched almonds, chopped, plus extra, whole, to decorate
125g sultanas
150g currants
95g mixed glace peel, chopped
1 tablespoon orange juice

Method

  1. Cream butter with sugar and orange zest until light and fluffy. Gradually beat in eggs. Sift flour, baking powder and salt. Mix in chopped almonds, fruit and peel. Stir into creamed mixture with strained orange juice.
  2. Turn into a greased 20 cm round deep cake tin lined with greased brown and baking papers. Smooth surface and arrange extra almonds in pattern on top. Bake cake in a preheated slow oven for 2–2½ hours or until a skewer inserted in centre comes out clean. Allow to cool in tin.
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