Dundee cake
By: Sue Lawrence From: Good Food Live
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Dundee cake
- Prep time:
- 15 mins, plus cooling
- Cook time:
- 2 hrs 30 mins
- Serves:
- 1 x 18cm cake
The Scots are justly proud of their baking tradition, Sue Lawrence's Dundee cake is a classic Scottish tea-time treat
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Ingredients
- 175g unsalted Butter
- 175g golden caster sugar
- 1 large Orange, zest
- 3 large Eggs
- 175g plain flour, sifted
- 1 tsp Baking powder
- 0.5 tsp Mixed spice
- 1 pinch Salt
- 115g currants
- 115g raisins
- 115g sultanas
- 55g chopped mixed candied peel
- 1 tbsp whiskey, preferably malt
- 20 whole blanched Almonds
Method
1. Preheat the oven to 150C/gas 2 and butter and line an 18cm cake tin.2. Cream the butter, sugar and orange zest until light and fluffy, then beat in the eggs one at a time. Add a little of the flour if the mixture starts to curdle.
3. Add the flour, baking powder, spice and a pinch of salt. Fold everything together gently, then stir in the currants, raisins, sultanas, mixed peel and whisky.
4. Spoon into the prepared tin, levelling the top. Bake for 1 hour 30 minutes, then remove and arrange the almonds on top in two circles.
5. Return to the oven and continue to bake for further 45-60 minutes. Remove and cool completely before removing from the tin.
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