Dundee cake

Name: Dundee cake
Cuisine: Northern Europe
Ingredients: 225 g/8 oz/1½ cups sultanas (golden raisins); 225 g/8 oz/1½ cups sultanas (golden raisins); 175 g/6 oz/¾ cup glacé (candied) cherries; 115 g/4 oz/⅔ cup chopped mixed (candied) peel; 10 ml/2 tsp baking powder; 5 ml/1 tsp ground cinnamon; 2.5 ml/½ tsp ground cloves; pinch of freshly grated nutmeg; 175 g/6 oz/¾ cup butter, plus extra for greasing; 175 g/6 oz/¾ cup soft light brown sugar; 3 eggs; 225 g/8 oz/2 cups plain (all-purpose) flour; 75 g/3 oz/¾ cup whole blanched almonds, to decorate; 30 ml/2 tbsp brandy; grated rind of 1 lemon; 50 g/2 oz/½ cup blanched almonds, roughly chopped

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This classic Scottish fruit cake is decorated in the traditional way, topped with whole blanched almonds. Make in advance so the flavour can mature. Keep for one month in an airtight container.

Ingredients

175 g/6 oz/¾ cup butter, plus extra for greasing
175

Europe
United Kingdom
Cake
Vegetarian
Scotland

Method

Preheat the oven to 160°C/325°F/Gas 3. Grease and line a 20cm/8in round deep cake tin (pan).
Beat the butter and sugar together in a bowl. Add each egg, beating thoroughly after each addition.
Sift the flour, baking powder and spices together