Baking Dessert

Dundee cake

Name: Dundee cake
Prep time: 70 min
Cook time: 135 min
Total time: 205 min
Yield: 8
Ingredients: 120g currants; 120g raisins; 100g glacé cherries; 60g mixed peel; Finely grated zest of 1 orange; Finely grated zest of 1 lemon; 2 tablespoons whisky; 170g unsalted butter; 170g caster sugar; 4 eggs; 170g plain flour; 1 teaspoon baking powder; 1 teaspoon mixed spice; 60g almond meal; 80g whole blanched almonds

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This fruit and nut cake is full of flavour and crunch, and has plenty of surprises under the surface.

120g currants
120g raisins
100g glacé cherries
60g mixed peel
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
2 tablespoons whisky
170g unsalted butter
170g caster sugar
4 eggs
170g plain flour
1 teaspoon baking powder
1 teaspoon mixed spice
60g almond meal
80g whole blanched almonds

Method

1.

Place currants, raisins, cherries, peel and grated orange and lemon zest in a bowl with the whisky, cover and set aside for 1 hour.
2.

Preheat the oven to 150°C, and line the base and sides of a 20cm springform cake pan with baking paper.
3.

In bowl of electric mixer, cream butter and sugar until light, then add eggs one at a time, beating after each addition until well combined.
4.

Sift in flour, baking powder and spice and mix gently, then stir in the almond meal and dried fruit mixture (including whisky). Pour into the pan and bake for 1 1/4 hours.
5.

Remove and decorate top with the almonds, then return to the oven for a further hour, or until a skewer inserted in the centre comes out clean. Cool before removing from the pan. Serve as an afternoon treat or in small slices after dinner.