Dundee Cake
Instructions:
- 6 oz. butter or margarine
- 6 oz. sugar (castor preferred)
- 3 eggs, well beaten
- 1/4 gill (2 good tbsp.) brandy (optional)
- 8 oz. plain flour
- Pinch of salt
- 1 level tsp. baking powder (plus a pinch)
- 1/2 tsp. ground cinnamon
- 1/4 tsp. grated nutmeg
- grated rind of one lemon
- 6 oz. currants
- 3 oz. chopped raisins
- 4 oz. sultanas (or golden raisins)
- 2 oz. chopped, mixed peel
- 2 oz. chopped almonds
- A few halved almonds
- Grease a 7 in. cake tin. Preheat oven to 350F.
- Cream the fat and sugar; add the well beaten eggs a little at a time, beating between each addition. (Add a little flour if any sign of curdling.) Stir in the brandy if used.
- Mix flour, salt and baking powder; mix dried fruit with a little of the flour.
- Add flour, fruit, lemon rind and chopped almonds to the creamed mixture.
- If necessary add a little milk, but do not make too moist.
- Pour the mixture in the cake tin and smooth the top.
- Place the halved almonds in a decorative pattern on the top.
- Bake at 350F for 3/ 4 hour then reduce to 335-310F.
- Bake for 2-2 1/4 hours or until a knife inserted in the center comes out clean.