Dundee Cake

Dundee Cake

Today, I thought I would share a cake recipe which I baked, it is really easy to make and just the thing to add to the Christmas Tea Table.. This recipe I took from my Mary Berry’s Complete Cook Book .. I want to also take this opportunity in wishing you all a very Merry Christmas.. And I thank each and everyone of your who have supported Dreamwalker’s Garden since I set it up.. Have a wonderful HOLIDAY.. and I will see you in the NEW YEAR…

Love Sue xxx

Dundee Cake

150g ( 5oz) Butter, at room temperature, plus extra for greasing

150g (5oz) Light Muscovada Sugar

3 Eggs

250g ( 8oz) Plain Flour

1 teaspoon Baking Powder

175g (6oz) Sultana’s

90g (3oz) Raisins

90g (3oz) Currents

60g (2oz) glace-cherries, quartered rinsed and dried

60g (2oz) chopped mixed peel

3 tablespoons of ground Almonds

Grated zest of one large Lemon

60g (2oz) Whole Almonds, blanched and halved to decorate

A Deep 20cm, (8inch) round loose-bottomed cake tin, and grease proof paper.

Method

Lightly butter the cake tin and line the bottom with grease-proof [ I also lined the sides]
Combine the butter, sugar, eggs, flour and baking powder in a large bowl and beat for 2 minutes.. [ I used a hand held electric whisk] or until well blended. Stir in the fruit, mixed peel and ground Almonds and Lemon Zest.
Spoon the mixture into the tin, level the surface and arrange the halved Almonds neatly into concentric circles on top
Bake in a preheated oven at 160*C (140*C Fan oven ) Gas Mark 3 for approximately 1 ½ hours or until well risen, golden and firm to touch. A fine skewer inserted into the middle of the cake should come out clean. Cover the cake with foil half way through baking if it is browning too quickly.
Leave the cake to cool in the tin for a few minutes, then turn out onto a wire rack and leave to cool completely. Store in an airtight container for about 1 week before eating..