Name: Dundee Cake
Yield: Makes 1
Cuisine: Sao Tome and Principe
Ingredients: 125 g (4½ oz/1 cup) raisins; 250 g (9 oz) unsalted butter; 230 g (8½ oz/1 cup) soft brown sugar; 4 eggs, lightly beaten; 60 g (2¼ oz/⅓ cup) mixed peel; 125 g (4½ oz/1 cup) sultanas; 185 g (6½ oz/1¼ cups) currants; 100 g (3½ oz/1 cup) ground almonds; 60 g (2¼ oz/¼ cup) chopped glacé cherries; 90 g (3¼ oz/¾ cup) slivered almonds; 185 g (6½ oz/1½ cups) plain (all-purpose) flour; 100 g (3½ oz/⅔ cup) blanched whole almonds; 60 g (2¼ oz/½ cup) self-raising flour; 2 tablespoons rum

Preparation info

Makes
1

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

This fruit cake, named after the town of Dundee in Scotland, is lighter than the traditional Christmas cake and is made as a general eating cake rather than for special occasions.