*  Exported from  MasterCook  *

                               Dundee Cake

Recipe By     : A feast of Scotland by Janet Warren
Serving Size  : 6    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 110       g            Sultanas -- cleaned
 110       g            Currants -- cleaned
 110       g            Raisins -- cleaned and stoned
  50       g            Mixed peel -- chopped
  75       g            Glacé cherries -- chopped
  50       g            Almonds -- ground
 225       g            Butter
   1       ts           Baking powder
 225       g            Caster sugar
   3                    Eggs
   1       tb           Sherry
   3       tb           Almonds -- blanched, halved
 250       g            Plain flour
   1                    Lemon; grated zest of

  Grease and line the base and sides of 18 cm cake tin and grease the
  paper lining.
  
  Mix the sultanas, currants, raisins, peel, cherries, and ground
  almonds together.
  
  Beat the butter until it is soft and creamy then add the caster
  sugar and beat the mixture with the lemon rind until light and
  fluffy in both colour and texture. Beat the eggs together then add
  them gradually to the creamed mixture, beating well between each
  addition. Sift together the flour and baking powder and lightly
  stir it into the creamed mixture with the sherry and all the dried
  fruit.
  
  Turn the mixture into the tin, spread it to the sides and slightly
  hollow out the centre, then cover the surface with the almonds.
  
  Bake the cake at 160°C (325°F) for 2-1/2 to 3 hours or until a warm
  skewer pushed into the mixture comes out clean.
  
  Cool the cake in the tin for 15 minutes then turn it out onto a
  wire tray to cool completely.
  
 
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