DUNDEE CAKE

Dundee Cakes is filled with currants, sultanas and seedless raisins. You will surely love its tasty and fruity flavour that will remain in your tongue. Topped with blanched almonds, this pastry is truly made special for you and your kids.

Serves :

Preparation Time :

50 minutes

Cooking Time :

3 hours

Preparation Method :

Grease and line a deep 20.5 cm (8 inch) round cake tin with greaseproof paper.
Mix fruit, peel and chopped almonds with flour.
Cream the butter, sugar and orange and lemon rinds together until pale and fluffy. Gradually beat in eggs.
Fold in the fruit and flour mixture, then spoon into the prepared tin.
Make a slight hollow in the centre of the top. Arrange whole almonds in circles to decorate.
Bake at 170°C (325°F) mark 3 for 2-3 hours or until firm to the touch. If the top gets too brown, cover with paper.
Leave to cool in the tin for 30 minutes, then turn on to a wire rack to cool completely.

INGREDIENTS

100 grams currants
100 grams seedless raisins
100 grams sultanas
100 grams chopped candied orange peel
25 grams blanched almonds, chopped
275 grams plain flour
225 grams butter
225 grams light soft brown sugar
Finely grated rind of 1 orange
Finely grated rind of 1 lemon
4 eggs
Whole blanched almonds, to decorate

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