Dundee Cake

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.


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

  1. Grease and line an 8″ round cake tin
  2. Heat oven to 160 deg C, 325 deg F, Gas mark 3
  3. Weigh out all the fruit and mix into the flour and mixed spice (if using)
  4. Cream the butter, sugar, ground almonds and almond extract untill light and creamy
  5. Add the eggs, one at a time, beating after each addition
  6. Gently fold in the flour and fruit mix
  7. Put mixture into the tin, spread out and flatten top
  8. Wrap newspaper round outside of tin and place in oven
  9. 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
  10. Continue baking for approx three quarters of an hour or until a warmed skewar comes out clean
  11. Leave in tin until cold
  12. Remove from tin and feed if liked (one tablespoon brandy mixed with one tablespoon of whisky is nice)
  13. 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.

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