Dundee Cake Recipe |
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You will need..... 6 oz. currants 4 oz. dates, chopped 6 oz. seeded raisins, chopped 1 oz. glace cherries, quartered 2 oz. mixed peel, chopped Preparation Time 8 oz. plain flour 20 minutes 1 level teaspoon baking powder 6 oz. butter
Cooking Time 4
oz. castor sugar
1.5-2 hours
1 tablespoon clear honey
3 large eggs
Oven setting 3
tablespoons milk
350ºF; Gas Mark 4 rind
of 1 lemon, finely grated
335ºF; Gas Mark 3 1 oz.
almonds, blanched and split
Grease
and line a 7-inch round cake tin with greased greaseproof paper. Clean
fruit. Sift together flour and baking powder. Cream fat,
sugar and honey until pale and creamy. Adds eggs one at time, beating
well after each addition. Lightly fold in the flour, milk, prepared
fruit and lemon rind. Turn the mixture into the tin and arrange a ring
of almonds around the edge. Bake in a
moderate oven for half-an-hour, then in a very moderate oven for a
further 1 o 1.5 hours, covering the top of the cake with greaseproof
paper if necessary, to prevent it going too brown. Cool in tin for 10
minutes before turning out on to a wire tray.
Quick Tip
If the
blanched almonds break when you try to split them, leave soaking in hot
water for half an hour or so to allow them to soften first.
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