Easy Dundee Cake
|Flour||10 Ounce (275 Gram)|
|Baking powder||1 Teaspoon|
|Ground mixed spice||1⁄2 Teaspoon|
|Butter||6 Ounce, softened (175 Gram)|
|Castor sugar||6 Ounce (175 Gram)|
|Currants||8 Ounce (225 Gram)|
|Sultanas||8 Ounce (225 Gram)|
|Raisins||8 Ounce (225 Gram)|
|Chopped mixed peel||2 Ounce (50 Gram)|
|Chopped glace cherries||2 Ounce (50 Gram)|
|Blanched almonds||1 Ounce (25 Gram)|
Sift the flour, baking powder and mixed spice together.
Cream the butter and sugar together until fluffy.
Beat in the flour mixture, fruit and eggs.
Add a little milk if the batter is too stiff.
Line a 20 cm./ 8 in.cake tin with a double thickness of greased greaseproof paper.
Spoon the batter into the tin.
Decorate the top with the almonds.
Put into the oven preheated to warm (170°C/325°F or Gas Mark 3) and bake for 2 to 2 1/4 hours, or until a knife inserted into the centre comes out clean.