Classic Scottish Dundee cake

    3 hours

    Named after the Scottish city, this classic fruit cake of candied peel, dried fruit, ground almonds and sherry improves with keeping. The topping of blanched almonds is traditional.

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    Serves: 10 

    • 3 cups plain flour
    • 1 teaspoon baking powder
    • 250g butter, at room temperature
    • 1 1/4 cups caster sugar
    • 4 eggs, beaten
    • 4–5 tablespoons sweet sherry or milk
    • 1 1/2 cups currants
    • 1 1/2 cups sultanas
    • 3/4 cup glacé cherries, halved
    • 3 tablespoons glace orange peel, chopped
    • 3 tablespoons glace lemon peel, chopped
    • 3 tablespoons glace lime peel, chopped
    • 3/4 cup ground almonds
    • finely grated rind of 1 orange
    • finely grated rind of 1 lemon
    • 1 cup whole almonds, blanched

    Preparation:30min  ›  Cook:2hours30min  ›  Ready in:3hours 

    1. Preheat the oven to 160 degrees C. Lightly grease a 20cm round cake tin and line the base and sides with nonstick baking paper.
    2. Sift the flour and baking powder together into a bowl. In another bowl, beat the butter with the sugar until light and fluffy.
    3. Gradually add the eggs, a little at a time, to the butter-sugar mixture, beating well after each addition. Add a little of the flour if the mixture begins to curdle. Then add the remaining flour and fold in gently.
    4. Stir in enough sherry or milk to mix the batter to a soft, dropping consistency. Fold in the currants, sultanas, cherries, candied citrus peel, ground almonds and grated rinds. Spoon the mixture into the prepared tin and level the top with the back of a spoon. Arrange the blanched whole almonds in concentric circles on top of the cake, dropping, not pressing them, lightly in place.
    5. Bake the cake in the centre of the oven for 2 1/4 – 2 1/2 hours, or until it is firm to the touch and a skewer inserted into the centre comes out clean. After 1 hour of baking, cover the top with foil to prevent the almonds from overbrowning. Leave to cool in the tin and then store in an airtight container.
    6. The Dundee cake will mature and develop in flavour if it is kept for two to three days before cutting and serving.

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