Dundee Fruit Cake

    Dundee Fruit Cake


    6 people made this

    This plain fruit cake is a traditional Scottish cake. The blanched almonds are used to decorate the top.

    Serves: 12 

    • 1 cup sultanas
    • 1 cup dried currants
    • 1/3 cup mixed peel
    • 1/3 cup glace cherries, quartered
    • 2 tablespoons grated orange zest
    • 1/3 cup plain flour
    • 250g butter, softened
    • 1 cup white sugar
    • 4 eggs
    • 1 2/3 cups (375g) plain flour
    • 1 teaspoon baking powder
    • 1/4 cup (30g) ground almonds
    • 1/2 cup whole blanched almonds
    • 1 tablespoon golden syrup

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Combine raisins, currants, mixed peel, cherries, and orange rind. mix and coat with the 1/3 cup flour.
    2. Cream butter and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder and ground almonds; fold into batter mixture. Mix in fruit. Spread in lined 20cm round cake tin.
    3. Bake at 165 degrees C for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.
    4. Toast the whole almonds in 175 degrees C oven until lightly browned, about 5 minutes. Heat golden syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.

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