DUNDEE CAKE


As the festive season is drawing near,and the preparations have started for soaking  fruits for the Christmas cake,and making homemade wines,i thought id start posting festive season delights at least one a day.This cake is a fruity cake topped with lots of almonds.Some use marzipan to top it.

Here”s the recipe without the marzipan

Ingredients:

450 gm butter/margarine

600 gm flour

450 gm sugar

2 tsp.baking powder

9 eggs

150 g currants

150 gm candied peel

450 gm sultanas.

grated rind of 1 lemon

1 tsp. salt(if using salted butter just add a pinch)

milk

blanched split almonds

Cream the butter and sugar with the grated lemon rind.Cream untill light and fluffy.Beat the eggs separately,and add to the butter mix gradually.Sieve the flour with the salt and baking powder,then add the fruit,add required amount of milk to get the dropping consistency. Do not beat after adding eggs and flour,only fold in with a spatula.Put the mixture into greased and lined tins.Place the almonds on top.Bake in a moderate oven (175 degrees)for one hour,then reduce the heat and bake for a further 40-45 mins(150 degrees).

NOTE:To avoid the fruits from sinking to the bottom of the cake,sprinkle a little flour(1-2 tsp) on the fruits and mix well.

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