Dundee Cake

Name: Dundee Cake
Total time: 2 h
Yield: Makes: 8–10-portion cake
Cuisine: United Kingdom
Ingredients: 175 g / 6 oz butter; 175 g / 6 oz light muscovado or golden caster sugar; 3 eggs; 1 orange or lemon, finely grated zest; 230 g / 8 oz plain flour; 60 g / 2 oz ground almonds; 1 tsp baking powder; 1 tsp mixed spice; 120 g / 4 oz seedless raisins; 175 g / 6 oz sultanas; 90 g / 3 oz glacé cherries, quartered; 120 g / 4 oz currants; a little milk to mix; 60 g / 2 oz candied orange peel, sliced or chopped; 30–60 g / 1–2 oz split blanched almonds

Preparation info

Makes:
8–10
-portion cake

Difficulty
Complex
Ready in
2 hr

Appears in

Cakes

By Geraldene Holt

Published 2011

About

One of the finest traditional British cakes, named after its original home in Scotland. The top of the cake is studded with circles of toasted almonds which contribute to the cake’s lovely subtle flavour which is in marked contrast to the dark, heavy kind of fruit cake favoured at Christmas and for celebrations.

Ingredients

175 g / 6 oz butter
175 g / 6

Europe
United Kingdom
Cake
Vegetarian
Christmas

Method

Cream the butter with the sugar until light and fluffy. Beat in the eggs, one at a time, with the zest of orange. Sieve the the flour, almonds, baking powder and spice and fold into the mixture with the dried fruit, cherries and candied peel. The mixture should be stiff, but since flour varies in how much liquid it absorbs, if need be mix in a