Dundee Cake Recipe

Ingredients :

225 g plain flour

1.5 tsp baking powder

175 g butter or block margarine

175 caster sugar

1 tsp finely grated orange peel

4 Grade 3 eggs

50 g ground almonds

350 g mixed dried fruit

50 g chopped mixed peel

2 tbsp cold milk

40 g blanched almonds, skinned, halved

1. Brush an 8" (20 cm) round cake tin with melted fat then line (even if non-stick) with greaseproof paper or non-stick parchment paper.
2. If using the former, brush with melted fat.
3. Sift flour and baking powder into a bowl.
4. In separate bowl, beat butter or margarine, sugar and orange peel to a light and fluffy cream.
5. Beat in eggs, one at a time, adding a tbsp of dry ingredients with each.
6. Stir in ground almonds, fruit and peel.
7. As gently as possible, fold in remaining dry ingredients alternately with milk.
8. When evenly combined, spread smoothly into prepared tin.
9. Top with rings of halved almonds, flat sides down.
10. Bake 1/2 - 3 hours in cool oven, 300F, Gas 2.
11. Cake is ready when well risen and golden brown and when a thin a metal skewer, pushed gently into  center, comes out clean with no uncooked mixture clinging to it.
12. If not, bake cake a further 15-30 minutes.
13. Leave in tin until lukewarm then turn out on to a wire rack.
14. When completely cold, store in an airtight tin without removing lining paper.
15. Keep at least 1 week before cutting.

No repertoire of cakes would be complete without this firmly established favorite.

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