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Dundee Cake is a rich, fruity cake topped with almonds that became popular at the end of the 19th century.
Ingredients 8oz Flour, 6 oz Butter, 5oz Caster/granulated sugar 4 Eggs, 1oz Blanched almonds, 1.5oz mixed peel 6oz each of currants, raisins, sultanas Grated rind and juice of lemon 1 level teaspoon baking powder 2 tablespoons whisky 2 tablespoons boiled milk and 1 tablespoon sugar Method Cream the butter and sugar in a bowl. When it is white and creamy, slowly add the four eggs, plus a spoonful of flour. Stir in the nuts and fruits. Add the rest of the flour, baking powder and the whisky. Place mixture in an 8-inch greased and lined cake tin.Cover with foil or greaseproof paper and bake at 325F (170C) or gas mark 3 for two hours. Halfway through, take off the foil and arrange the split almonds in concentric circles on the top of the cake. 5 minutes before cooking is finished, brush the top with the sweetened milk to create a dry glaze. |
