Holiday Dundee Cake Recipe

Summary

CuisineCourse
MethodDish
SpecialityMain Ingredient

Ingredients

 Flour10 Ounce (275 Gram)
 Baking powder1⁄2 Teaspoon
 Mixed spice1⁄2 Teaspoon
 Raisins4 Ounce (125 Gram)
 Currants4 Ounce (125 Gram)
 Sultanas4 Ounce (125 Gram)
 Mixed candied fruit2 Ounce, chopped (50 Gram)
 Glace cherries2 Ounce (50 Gram)
 Orange1 Small, rind grated
 Lemon1 Small, rind grated
 Ground cinnamon1⁄2 Teaspoon
 Butter8 Ounce (250 Gram)
 Caster sugar8 Ounce (250 Gram)
 Eggs5
 Blanched almonds2 Ounce, halved (50 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 5481 Calories from Fat 2123

% Daily Value*

Total Fat 243 g373.2%

Saturated Fat 127.3 g636.5%

Trans Fat 0 g

Cholesterol 1545.1 mg

Sodium 700.1 mg29.2%

Total Carbohydrates 773 g257.6%

Dietary Fiber 34.8 g139.2%

Sugars 476.8 g

Protein 86 g172.3%

Vitamin A 146.5% Vitamin C 248.5%

Calcium 81.5% Iron 145.2%

*Based on a 2000 Calorie diet

Directions

Sift the flour, baking powder, mixed spice and cinnamon into a mixing bowl.
Fold in the fruit and rind and stir to coat each piece.
Cream the butter and sugar together in another bowl until light and fluffy.
Beat in the eggs, one at a time.
Fold the fruit and flour mixture into the creamed mixture.
Grease a deep 20 cm/8 in round cake tin and line the bottom and sides with greaseproof paper.
Grease the paper lining.
Spoon in the cake mixture and smooth the top.
Arrange the almond halves on top in concentric circles, their pointed ends towards the centre.
Bake in a warm oven (170° C/325° F or Gas Mark 3) for 2 hours or until a skewer inserted in the centre of the cake comes out clean.
If the top of the cake is browning too quickly, cover it with brown paper.
Turn off the oven and leave the cake inside for 10 to 15 minutes.
Allow to cool in the tin, then remove it from the tin and peel off the paper.
The cake will keep for several weeks, stored in an airtight tin.
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