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Dundee Cake Recipe
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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 |
Method :
- 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.
- If using the former, brush with melted
fat.
- Sift flour and baking powder into a
bowl.
- In separate bowl, beat butter or
margarine, sugar and orange peel to a light and fluffy cream.
- Beat in eggs, one at a time, adding a
tbsp of dry ingredients with each.
- Stir in ground almonds, fruit and
peel.
- As gently as possible, fold in
remaining dry ingredients alternately with milk.
- When evenly combined, spread smoothly
into prepared tin.
- Top with rings of halved almonds, flat
sides down.
- Bake 1/2 - 3 hours in cool oven, 300F,
Gas 2.
- 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.
- If not, bake cake a further 15-30
minutes.
- Leave in tin until lukewarm then turn
out on to a wire rack.
- When completely cold, store in an
airtight tin without removing lining paper.
- Keep at least 1 week before cutting.
No repertoire of cakes would be complete
without this firmly established favorite.
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