Traditional Dundee Cake
|Butter||5 Ounce (At Room Temperature, 150 Grams)|
|Caster sugar||5 Ounce (150 Grams)|
|Plain flour||8 Ounce, sifted (225 Grams)|
|Baking powder||1 Teaspoon|
|Currants||6 Ounce (175 Grams)|
|Sultanas||6 Ounce (175 Grams)|
|Glace cherries||2 Ounce, rinsed, dried and cut into halves (50 Grams)|
|Mixed candied peel||2 Ounce, finely chopped (50 Grams, Whole Ones)|
|Ground almonds||2 Tablespoon|
|Orange rind||2 Tablespoon (Of 1 Small Orange)|
|Lemon rind||1 Tablespoon (Of 1 Small Lemon)|
|Whole blanched almonds||2 Ounce (50 Grams)|
1 Preheat the oven.
2 Lightly grease a cake tin.
3 In a mixing bowl, put the butter and sugar.
4 With a wooden spoon, beat the mixture until light and fluffy,or use an electric mixer to do this quickly.
5 In another bowl, whisk the eggs separately .
6 Gradually beat the eggs a little at a time into the creamed butter and sugar.
7 Using a large tablespoon, carefully fold in the flour and baking powder.
8 The mixture should be of a good, soft dropping consistency, add a dessertspoon of milk, if required.
9 Gently fold in the currants, sultanas, cherries, mixed peel, ground almonds, orange and lemon rinds.
10 Transfer the mixture into the prepared cake tin and smooth out carefully using the back of a spoon.
11 Arrange the whole almonds in circles on top of the mixture, do not press or they will sink during the baking.
12 Place the cake in the centre of the oven and bake for 2-2 1/2 hours or until the centre is firm and springy to the touch.
13 Allow to cool before taking it out of the tin.
14 Serve as desired.
This cake keeps very well in an airtight tin and tastes all the better if kept for a few days before cutting.