Dundee Cake

This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite.

• Calories: 456 Calories

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 cup raisins
• 4 eggs
• 1 ⅔ cups all-purpose flour
• 2 tablespoons grated orange zest
• ⅓ cup all-purpose flour
• 1 cup dried currants
• 1 tablespoon corn syrup
• ⅓ cup diced candies mixed fruit peel
• ⅓ cup candied cherries, quartered
• 1 ounce ground almonds
• ½ cup whole almonds

Recipe Instructions

Step 1

Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour.

Step 2

Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder, and ground almonds; fold into batter mixture. Mix in fruit. Spread in foil lined 8 x 3 inch round pan. If using a different size pan fill 3/4 full.

Step 3

Bake at 325 degrees F (165 degrees C) for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.

Step 4

Toast almonds in 350 degrees F (175 degrees C) oven until lightly browned, about 5 minutes. Heat corn syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.