Holiday Dundee Cake
|Flour||10 Ounce (275 Gram)|
|Baking powder||1⁄2 Teaspoon|
|Mixed spice||1⁄2 Teaspoon|
|Raisins||4 Ounce (125 Gram)|
|Currants||4 Ounce (125 Gram)|
|Sultanas||4 Ounce (125 Gram)|
|Mixed candied fruit||2 Ounce, chopped (50 Gram)|
|Glace cherries||2 Ounce (50 Gram)|
|Orange||1 Small, rind grated|
|Lemon||1 Small, rind grated|
|Ground cinnamon||1⁄2 Teaspoon|
|Butter||8 Ounce (250 Gram)|
|Caster sugar||8 Ounce (250 Gram)|
|Blanched almonds||2 Ounce, halved (50 Gram)|
Sift the flour, baking powder, mixed spice and cinnamon into a mixing bowl.
Fold in the fruit and rind and stir to coat each piece.
Cream the butter and sugar together in another bowl until light and fluffy.
Beat in the eggs, one at a time.
Fold the fruit and flour mixture into the creamed mixture.
Grease a deep 20 cm/8 in round cake tin and line the bottom and sides with greaseproof paper.
Grease the paper lining.
Spoon in the cake mixture and smooth the top.
Arrange the almond halves on top in concentric circles, their pointed ends towards the centre.
Bake in a warm oven (170° C/325° F or Gas Mark 3) for 2 hours or until a skewer inserted in the centre of the cake comes out clean.
If the top of the cake is browning too quickly, cover it with brown paper.
Turn off the oven and leave the cake inside for 10 to 15 minutes.
Allow to cool in the tin, then remove it from the tin and peel off the paper.
The cake will keep for several weeks, stored in an airtight tin.