Dundee cake
For a traditional festive treat, fill this Dundee cake with indulgent cherries, almonds and dried fruit and enjoy with a pot of tea
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
105
MINUTES
Ingredients
150g butter, softened
130g brown sugar
3 eggs
225g plain flour
1 tsp baking powder
170g sultanas
170g currants
50g glacé cherries, washed and dried
50g mixed peel
20g ground almonds
zest of 2 lemons
zest of 2 oranges
handful of whole almonds
Method
Grease and line an 8in cake tin. I use either spring form or loose base.
Preheat your oven to 160°C.
Beat the butter and sugar until it is light and fluffy. Add the eggs slowly combining them. If they begin to curdle add a tablespoon of the flour.
Stir in the dried fruit, ground almonds and zest, the flour and the ground almonds until combined fully.
Scoop the mixture into the prepared tin. Arrange whole almonds in circles on the top of the cake.
Bake in the oven for 45 minutes. Lower the oven temperature to 160°C and cook for a further 60 minutes or until a skewer comes out clean.
Allow the cake to cool in the tin.
