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Dundee Cake

Country.Chef's picture
  White raisins 1⁄2 Cup (8 tbs)
  Dark raisins 1⁄2 Cup (8 tbs)
  Currants 1⁄2 Cup (8 tbs)
  Candied fruit peel 1⁄4 Cup (4 tbs)
  Candied cherries 6 , finely chopped
  Ground almonds 1⁄2 Cup (8 tbs)
  Butter 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Orange 1 , grated rind
  Eggs 4 , beaten
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Baking powder 1 Teaspoon
  Sherry 1 Tablespoon
  Blanched almonds 1⁄4 Cup (4 tbs)

In a small bowl, combine raisins, currants, candied peel, cherries, and ground almonds.
In a large mixing bowl, cream the butter and sugar; stir in orange rind.
Gradually add eggs and beat well.
Combine flour and baking powder and fold into the butter-egg mixture.
Add sherry; stir in dried fruit.
Grease a 10-inch angel-food pan and line with waxed paper.
Pour batter into cake pan.
Arrange blanched almonds in circles on top of batter.
Bake in a 300°F oven for 2 to 2 1/2 hours, or until a knife inserted in the centre of the cake comes out clean.Allow cake to cool in the pan for 10 minutes, then turn onto a wire rack.
Cool completely before slicing.

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Dundee Cake Recipe