Dundee Cake

• 170 grams (6 oz) butter
• 230 grams (8 oz) plain flour
• 170 grams (6 oz) granulated sugar
• 4 eggs (medium)
• 1 level teaspoon baking powder 
• 170 grams (6 oz) currants
• 170 grams (6 oz) raisins
• 170 grams (6 oz) sultanas (seedless white raisins)
• 30 grams (1 oz) chopped blanched almonds 
• 30 grams (1 oz) whole blanched almonds for topping
• 45 grams (1.5 oz) mixed peel 
• grated rind and juice of 1 lemon
• 2 tablespoons whisky (optional)
• milk for mixing
• large deep round cake tin
• grease proof lining paper
• large mixing bowl and wooden spoon

How to Make Dundee Fruit Cake

1. Heat oven to 170 °C / 325 °F / Gas Mark 3
2. Mix fruit, peel and chopped almonds with flour.
3. Cream the butter, sugar, mixed peel and lemon rinds together 
4. Gradually beat in eggs (one at a time), plus a spoonful of flour with each egg, beating well all the time.
5. Stir in the nuts and fruits. Sift in the rest of the flour with the baking powder.
6. Add the whisky (optional) and mix until thoroughly blended. If mixture is too stiff, add a little milk.
7. Grease and line cake tin and spoon in mixture.
8. Bake for 1 hour, remove from oven and arrange whole almonds in circles to decorate top
9. Bake for a further 1 hour or until an inserted skewer comes out clean. 10 minutes before cooking is finished, brush the top with sweetened milk to create a dry glaze.
10. Leave to cool in tin before turning out on a wired tray.

Serving Suggestions

Store in an airtight container. Cut slices as required and return to airtight container.