Dundee Cake

200g plain flour

1/2 tsp baking powder

1/4 tsp salt

150g butter

150g caster sugar

4 eggs, beaten

100g glace cherries, quartered

150g currants

150g sultanas

100g seedless raisins

50g chopped mixed peel

50g ground almonds

grated rind of 1 lemon

50g split almonds

Preheat the oven to 180C/350F/ gas 4

Line and grease an 18cm round cake tin. Sift the flour, baking powder and salt into a large bowl.

In a separate bowl cream the butter and sugar till pale, beat in the eggs and fold the flour mixture, cherries, dried fruit, peel and ground almonds into the creamed mixture. Add the lemon rind and mix well.

Spoon into the prepared tin and make a slight hollow in the centre. Bake for 20 minutes, by which time the hollow should have filled in. Arrange the split almonds on top.

Bake the cake for a further 40-45 minutes, then reduce the temperature to 160C/325F gas 3 and bake for 1 hour more. Cool on a wire rack.