Dundee Cake

Name: Dundee Cake
Ingredients: 1 cup golden raisins; 1 cup raisins; 1 cup currants; 3/4 cup candied red cherries, chopped; 1/2 cup candied mixed fruit, finely chopped; 1 cup ground almonds; 2 cups butter or margarine, softened; 2 cups sugar; Grated rind of 2 lemons; 6 eggs; 4 1/2 cups all-purpose flour; 2 tablespoons baking powder; 2 tablespoons sherry; 3 tablespoons blanched almonds

14 ingredients

4 steps

Ingredients

1 cup golden raisins
1 cup raisins
1 cup currants
3/4 cup candied red cherries, chopped
1/2 cup candied mixed fruit, finely chopped
1 cup ground almonds
2 cups butter or margarine, softened
2 cups sugar
Grated rind of 2 lemons
6 eggs
4 1/2 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons sherry
3 tablespoons blanched almonds

Directions

1

Combine raisins, currants, cherries, mixed fruit, and ground almonds; set aside.
2

Cream butter in a large mixing bowl; gradually add sugar and lemon rind, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
3

Sift together flour and baking powder; add to creamed mixture, mixing well. Stir in sherry and fruit mixture; mix well.
4

Spoon batter into a waxed paper-lined and greased 10-inch tube pan. Arrange blanched almonds on top of batter. Bake at 325° for 1 hour. Cover pan with foil, and bake an additional hour or until a wooden pick inserted in center comes out clean. Let cool 20 minutes in pan. Remove cake from pan; place on wire rack and cool completely.