Dundee cake

Servings: 6

110 g Sultanas, cleaned 225 g Butter
110 g Currants, cleaned 1 ts Baking powder
110 g Raisins, cleaned and stoned 225 g Caster sugar
50 g Mixed peel, chopped 3 Eggs
75 g Glace cherries, chopped 1 tb Sherry
50 g Ground almonds 3 tb Almonds, blanched and halved
250 g Plain flour Grated rind of 1 lemon

(For a 18cm-cake tin)

Grease and line the base and sides of the tin and grease the paper lining.

Mix the sultanas, currants, raisins, peel, cherries and ground almonds
together.

Beat the butter until it is soft and creamy then add the caster sugar and
beat the mixture with the lemon rind until light and fluffy in both colour
and texture. Beat the eggs together then add them gradually to the creamed
mixture, beating well between each addition. Sift together the flour and
baking powder and lightly stir it into the creamed mixture with the sherry
and all the dried fruit.

Turn the mixture into the tin, spread it to the sides and slightly hollow
out the centre, then cover the surface with the almonds.

Bake the cake at 160 oC (325 oF) for 2.5 – 3 hours or until a warm skewer
pushed into the mixture comes out clean.

Cool the cake in the tin for 15 minutes then turn it out onto a wire tray
to cool completely.

(casted sugar = granulated sugar, Glace cherries = candied cherries,
Sultanas = seedless white raisins)