Sunday, 25 October 2009

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.

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