Special Occasional Cakes Recipes - Dundee Cake

Ingredients

• 175g/6oz/1/4 cup butter

• 175g/6oz/1 cup light soft brown sugar

• 3 eggs

• 225g/8oz/2 cup plain flour

• 10ml/2 tsp baking powder

• 5ml/1 tsp ground cinnamon

• 2.5ml/1/2 tsp ground cloves

• 1.5ml/1/4 tsp grated nutmeg

• 225g/generous 1 1/2 cups sultanas

• 175g/1 cup raisins

• 175g/3/4 cup glace cherries, halved

• 115g/3/4 cup chopped

•  mixed peel

• 50g/1/2 cup blanched almonds, chopped

• grated rind of 1 lemon

• 30ml/2 tbsp brandy

• 115g/1 cup whole blanched almonds, to decorate

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Method:

1. Preheat the oven to 160C/325F/Gas 3. Grease and line a 20cm/8in round deep cake tin. Cream the butter and sugar until pale and light. Add the eggs, 1 at a time, beating well after each addition.

2. Sift together the flour, baking powder and spices. Fold into the egg mixture alternately with the remaining ingredients, until evenly combined. Transfer to the cake tin. Smooth the surface, then make a small dip in the centre.

3. Decorate the top of the cake by pressing the blanched almonds in decreasing circles over the entire surface. Bake for 2 -2 1/4 hours, until a skewer inserted in the centre of the cake comes out clean.

4. Leave to cool in the tin for 30 minutes then transfer the cake to a wire rack.