Dundee Cake
Ingredients
4 ounces sultanas
4 ounces currants
4 ounces raisins
2 ounces mixed peel; chopped
14 ounces dried mixed fruit
2 ounces glazed cherries; chopped
2 ounces ground almonds
9 ounces plain flour
8 ounces butter or margarine
1 tsp. baking powder
8 ounces caster sugar
3 eggs; beaten
1 Tbsp. sherry, brandy, scotch or milk
Cooking Instructions
Preheat the oven to 325 degrees. For the top of the cake, 1 ounce blanched and halved almonds. Grease and line a 7-inch cake tin with greaseproof paper. Mix all the dried fruits with the ground almonds and pour over the sherry, brandy, or scotch. Cream the butter and sugar and gradually add in the beaten eggs. Sift the flour and baking powder and stir it into the creamed mixture. Add the dried fruit. Combine the mixture thoroughly and put it into the baking tin. Slightly hollow the center (which will rise) and cover the top with a pattern of almond halves. Bake for 2 1/2 to 3 hours at 325 degrees. Test with a skewer, which should come out clean. If not cooked, return to a slightly cooler oven for a further 30 minutes. An uncooked cake will be “sizzling” if you hold your ear to the center! Cool the cake in the tin and then turn it onto a wire rack. Cool it thoroughly before storing.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)