Dundee cake desserts recipes
Ingredients
120g currants
120g raisins
100g glace cherries
60g mixed peel
Grated rind of 1 orange
Grated rind 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
Dundee cake desserts recipes
Method
Step 1
Place currants, raisins, cherries, peel and grated rinds in a bowl with the whisky, cover and set aside for 1 hour.
Step 2
Preheat the oven to 150°C, and line the base and sides of a 20cm springform cake pan with baking paper.
Step 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. 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. 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.
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