Dundee Cakeby Gail Moffat |
| Preperation time: 30 mins Cooking time: 2 hours Serves: 16 |
| Recipe Ingredients |
| 175g butter; 175g soft light brown sugar; 3 eggs; 225g plain flour; 2tsp baking powder; 1tsp ground cinnamon; 1/2tsp ground cloves; 1/4tsp freshly grated nutmeg; 225g sultanas; 175g glace cherries; 115g mixed chopped peel; 50g blanched almonds, roughly chopped; grated rind of 1 lemon; 75g whole blanched alomonds, to decorate. |
| Recipe Method |
| Cream the butter and sugar in a large mixing
bowl. Add the eggs, one at a time, mixing well after each
addition. Sift the flour, baking powder and spices together into a bowl. Fold into the egg mixture along with the sultanas, cherries, peel, chopped almonds and lemon rind. Mix until evenly blended. Pour the mixture into a greased and lined 20cm, deep cake tin. Smooth the surface. And decorate with the whole alomonds in decreasing circles over the whole top of the cake. Bake at 160c/gas3 for about 2-2 1/4 hours, until a skewer comes out clean. Leave to cool in the tin for 30 mins, then carefully remove the cake and cool completely on a wire rack. |
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