Dundee Cake

Name: Dundee Cake
Prep time: 90 min
Total time: 90 min
Ingredients: 230g currants; 120g raisins; 120g dried cranberries; 60g mixed peel; Zest of 1 lemon; Zest of 1 orange; 2 tbsp whiskey; 170g butter; softened; 170g caster sugar; 4 eggs; 170g plain flour; 1 tsp baking powder; 1 tsp ground mixed spice; 60g ground almonds; 80g whole blanched almonds

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- Prep Time
- 90 Minutes
- Cook Time
- 90 Minutes
- Serves
- 8 People
- Difficulty Level

This classic Scottish fruit cake is delicious with a cup of tea. It will keep very well in a cake tin for up to 2 weeks.

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Ingredients

230g currants
120g raisins
120g dried cranberries
60g mixed peel
Zest of 1 lemon
Zest of 1 orange
2 tbsp whiskey
170g butter, softened
170g caster sugar
4 eggs
170g plain flour
1 tsp baking powder
1 tsp ground mixed spice
60g ground almonds
80g whole blanched almonds

Instructions

Place the dried fruits, peel and zests into a bowl with the whiskey. Mix, cover and set aside for an hour.
Preheat the oven to 150C/300F/gas mark 2. Grease and line the base and sides of a deep 20cm round cake tin with baking paper.
Put the butter and sugar in a big bowl and beat until light and fluffy. Beat in the eggs, one at a time, being sure not to curdle the eggs. Sift the flour, baking powder and spice and mix. Stir in the ground almonds and drained soaked fruits. Spoon into the cake tin, level the surface and decorate the top with the whole almonds, pressing them slightly into the mixture.
Bake for 1 ½ hours, checking after 30 minutes that it’s not browning too much. If it is, cover with a double sheet of baking paper. To test if it’s cooked, insert a skewer into the centre. If it comes out clean it is cooked.
Cool completely in the tin before serving.