Name: Dundee Cake
Yield: 4 servings
Ingredients: 12 tbsp (1 1/2 sticks) butter, softened; 3/4 cup sugar; 5 None eggs, lightly beaten; 1 1/2 cups flour; 1/2 cup self-rising flour; 1/2 tsp mixed spice, such as pumpkin pie spice; 1/3 cup milk; 1 1/4 cups raisins; 1 1/4 cups currants; 1 1/4 cups golden raisins; 2 tbsp mixed peel; 1/3 cup glace cherries, chopped, plus additional, to decorate; 2 tbsp blanched whole almonds, plus additional, to decorate; 1 tbsp brandy

Servings: 4 persons

12 tbsp (1 1/2 sticks) butter, softened
3/4 cup sugar
5 None eggs, lightly beaten
1 1/2 cups flour
1/2 cup self-rising flour
1/2 tsp mixed spice, such as pumpkin pie spice
1/3 cup milk
1 1/4 cups raisins
1 1/4 cups currants
1 1/4 cups golden raisins
2 tbsp mixed peel
1/3 cup glace cherries, chopped, plus additional, to decorate
2 tbsp blanched whole almonds, plus additional, to decorate
1 tbsp brandy

1
Preheat the oven to 300u00b0F. Line a deep 8-inch cake pan with 3 layers of parchment paper, bringing paper 2 inches above edge of pan.
2
Beat butter, sugar, eggs, sifted flours and spice, and milk in large bowl with electric mixer on medium speed for 3 mins, or until mixture changes color slightly. Stir in fruit and nuts, mixing well. Spread into prepared pan. Decorate top with additional cherries and nuts.
3
Bake for 3 hours, or until a skewer comes out clean. Brush hot cake with brandy. Cover with foil. Cool in pan on a wire rack.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Dundee Cake

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