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Easy Dundee Cake Recipe
|Flour||10 Ounce (275 Gram)|
|Baking powder||1 Teaspoon|
|Ground mixed spice||1⁄2 Teaspoon|
|Butter||6 Ounce, softened (175 Gram)|
|Castor sugar||6 Ounce (175 Gram)|
|Currants||8 Ounce (225 Gram)|
|Sultanas||8 Ounce (225 Gram)|
|Raisins||8 Ounce (225 Gram)|
|Chopped mixed peel||2 Ounce (50 Gram)|
|Chopped glace cherries||2 Ounce (50 Gram)|
|Blanched almonds||1 Ounce (25 Gram)|
Serving size: Complete recipe
Calories 5203 Calories from Fat 1602
% Daily Value*
Total Fat 183 g281%
Saturated Fat 97.2 g486%
Trans Fat 0 g
Cholesterol 1423.1 mg
Sodium 888.6 mg37%
Total Carbohydrates 849 g283%
Dietary Fiber 45.4 g181.7%
Sugars 505.2 g
Protein 87 g174.6%
Vitamin A 116.3% Vitamin C 304.3%
Calcium 105.5% Iron 169.6%
*Based on a 2000 Calorie diet
Cream the butter and sugar together until fluffy.
Beat in the flour mixture, fruit and eggs.
Add a little milk if the batter is too stiff.
Line a 20 cm./ 8 in.cake tin with a double thickness of greased greaseproof paper.
Spoon the batter into the tin.
Decorate the top with the almonds.
Put into the oven preheated to warm (170°C/325°F or Gas Mark 3) and bake for 2 to 2 1/4 hours, or until a knife inserted into the centre comes out clean.