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Dundee Cake

Chef.Foodie's picture
Ingredients
  Butter 8 Ounce, softened (225 Gram)
  Caster sugar 8 Ounce (225 Gram)
  Orange rind 1 Tablespoon, grated
  Eggs 4 Medium, beaten
  Plain flour 8 Ounce, sifted (225 Gram)
  Ground almonds 2 Ounce (50 Gram)
  Mixed candied peel 1 Ounce (25 Gram)
  Currants 4 Ounce (100 Gram)
  Sultanas 4 Ounce (100 Gram)
  Raisins 4 Ounce (100 Gram)
  Glace cherries 2 Ounce, quartered (50 Gram)
  Almonds 50
Directions

GETTING READY
1. Let the oven heat to 300°F (150°C/Gas 2) and grease and line an 18 cm (7 in) round tin or a 900 g (2 lb) loaf tin.
2. Cream the butter and sugar together until light and fluffy.
MAKING
3. Beat in the orange rind and the eggs, one at a time, adding 15 ml (1 tbsp) of the flour with each egg.
4. Beat thoroughly.
5. Using a metal spoon, stir in the ground almonds and dried fruit.
6. Fold in the remaining flour carefully.
7. Into the prepared tin place the mixture and arrange the split almonds over the entire top.
8. Let the cake for 21/2—3 hours bake until a skewer comes out clean.
9. Take out of the oven and leave in the tin for 2—3 minutes before turning out on to a wire rack to cool completely.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond
Preparation Time: 
20 Minutes
Cook Time: 
180 Minutes
Ready In: 
200 Minutes

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