This light, fruity cake is a delicious alternative to the heavier Christmas Cake and is ideal if you do not like either marzipan or icing.
Ingredients
6 oz (175g) Softened butter (a soft margarine can be used if preferred)
6 oz (175g) Light soft brown sugar
half tsp Almond extract
7 oz (200 g) Plain flour
1 level tsp Baking powder
half tsp Mixed spice (optional)
6 oz (175g) Sultanas
6 oz (175g) Currants
2 oz (50g) Chopped cherries
1 oz (25g) Ground almonds
3 Large eggs
Whole blanched almonds (to decorate)
To Make
- Grease and line an 8″ round cake tin
- Heat oven to 160 deg C, 325 deg F, Gas mark 3
- Weigh out all the fruit and mix into the flour and mixed spice (if using)
- Cream the butter, sugar, ground almonds and almond extract untill light and creamy
- Add the eggs, one at a time, beating after each addition
- Gently fold in the flour and fruit mix
- Put mixture into the tin, spread out and flatten top
- Wrap newspaper round outside of tin and place in oven
- Bake for half an hour (when a light crust will have formed) then pull the cake on the oven shelf out (do not remove from the oven) and carefully place the whole blanched almonds in a decorative pattern on the top of the cake
- Continue baking for approx three quarters of an hour or until a warmed skewar comes out clean
- Leave in tin until cold
- Remove from tin and feed if liked (one tablespoon brandy mixed with one tablespoon of whisky is nice)
- Wrap in greaseproof paper and store in an airtight container
Small 4″ Dundee cakes can be baked at the same time and make ideal gifts.
