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Easy Dundee Cake

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  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)
  Eggs 5
  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.

Recipe Summary

Difficulty Level: 
Cook Time: 
120 Minutes

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