| Dundee Cake |
| ingredients: |
8oz
Flour
6 oz Butter
5oz Caster/granulated sugar
4 Eggs
1oz Blanched almonds
1.5oz mixed peel
6oz each of currants, raisins,
sultanas (seedless white raisins)
Grated rind and juice of lemon
1 level teaspoon baking powder
2 tablespoons whisky
2 tablespoons boiled milk and
1 tablespoon sugar |
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| method: |
Cream the butter and sugar in
a bowl. When it is white and creamy,
slowly add the four eggs (one
at a time), plus a spoonful of
flour with each beating well all
the time. Stir in the nuts and
fruits. Add the rest of the flour,
(sifted with the baking powder)
and the whisky. Make sure the
mixture is stirred well - right
to the foot of the bowl. If it
is too stiff, add a little milk.
Place mixture in an 8-inch greased
and lined cake tin. Flatten the
top with hands which are slightly
wet. Cover with foil or greaseproof
paper and bake at 325F (170C)
or gas mark 3 for two hours. Halfway
through, take off the foil and
arrange the split almonds in concentric
circles on the top of the cake.
Check the cake with a skewer towards
the end of cooking - if it is
still wet in the middle, put it
back for more cooking! 5/10 minutes
before cooking is finished, brush
the top with the sweetened milk
to create a dry glaze. Keep in
the tin for 15 minutes before
turning out on a wired tray. Store
in an airtight container. |
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| Here
is a rich, fruity cake topped with almonds.
It became popular at the end of the
19th century. It is often served at
Christmas. You can omit the whisky or
use another spirit if you wish! |
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