Dundee cake

 
                                DUNDEE CAKE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  110       g            Sultanas, cleaned
  110       g            Currants, cleaned
  110       g            Raisins, cleaned and stoned
   50       g            Mixed peel, chopped
   75       g            Glace cherries, chopped
   50       g            Ground almonds
  225       g            Butter
    1       t            Baking powder
  225       g            Caster sugar
    3                    Eggs
    1       tb           Sherry
    3       tb           Almonds, blanched and
                         -halved
  250       g            Plain flour
                         Grated rind of 1 lemon
 
   (For a 18cm-cake tin)
   
   Grease and line the base and sides of the tin and grease the paper
   lining.
   
   Mix the sultanas, currants, raisins, peel, cherries and ground almonds
   together.
   
   Beat the butter until it is soft and creamy then add the caster sugar
   and beat the mixture with the lemon rind until light and fluffy in
   both colour and texture. Beat the eggs together then add them
   gradually to the creamed mixture, beating well between each addition.
   Sift together the flour and baking powder and lightly stir it into
   the creamed mixture with the sherry and all the dried fruit.
   
   Turn the mixture into the tin, spread it to the sides and slightly
   hollow out the centre, then cover the surface with the almonds.
   
   Bake the cake at 160 oC (325 oF) for 2.5 - 3 hours or until a warm
   skewer pushed into the mixture comes out clean.
   
   Cool the cake in the tin for 15 minutes then turn it out onto a wire
   tray to cool completely.
   
   (casted sugar ÿranulated sugar, Glace cherries üandied cherries,
   Sultanas ÿeedless white raisins)
   
   (From: A feast of Scotland, Janet Warren)
  
 
 
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