Dundee Cake Recipe

Ingredients

• 125g (4 1/2oz) raisins
• 125g (4 1/2oz) currants
• 100g (4oz) glace cherries
• 65g (2 1/2oz) mixed citrus peel, chopped
• Grated zest 1 orange
• Grated zest 1 lemon
• 2 tbsp whisky
• 175g (6oz) butter at room temperature
• 175g (6oz) golden caster sugar
• 4 medium eggs
• 175g (6oz) plain flour
• 1 tsp baking powder
• 1 tsp ground mixed spice
• 65g (2 1/2oz) ground almonds
• 100g (4oz ) whole blanched almonds

You will need

• a 20cm (8in) round, deep cake tin lined with baking parchment

Method

1. Place the dried fruits, peel and orange and lemon seats in a mixing bowl and pour over the whisky. cleave and leave for 1 hour for the fruit to plump up.

2. Preheat the oven to 150C/gas 2. Place the butter and sugar in a mixing bowl and beat until light and creamy with a wooden spoon or electric mixer. Beat the eggs, and add them gradually to the butter and beat well between each addition, adding a little flour if the mixture curdles.

3. Add the flour, baking powder, spice and ground almonds, then stir in the fruit and whisky .

4. Spoon the mixture into the cake tin and spread it level. Decorate the top with whole almonds. Bake for 1 1/4 hours checking after 45 minutess that it is not browning too much. If so, cover the top with a little baking parchment.

5. The cake is cooked when it is firm to the touch and a skewer inserted in the middle comes out cleanly. Leave to cool in the tin for 20 minutes then turn out and allow to cool .