Dundee Cakes

Directions

1. 1
   Grease very well and flour one 2-cup mold and three 5x31/4x2-inch loaf pans.
2. 2
   Tap out any excess flour.
3. 3
   Toss the raisins and the currants with 1/4 cup of the flour.
4. 4
   Sift the remaining 2 cups of flour with the cinnamon, mace or nutmeg, baking powder and salt onto wax paper.
5. 5
   Beat the butter or margarine and sugar until light and fluffy in a large bowl with an electric mixer at high speed.
6. 6
   Add the eggs one at a time, beating just until well blended.
7. 7
   Beat in the grated lemon and orange rinds.
8. 8
   Add the flour, 1/3 at a time, beating just until smooth.
9. 9
   Fold in the floured raisins and currents.
10. 10
    Spoon the batter into the prepared pans, filling 2/3 full.
11. 11
    arrange the whole almonds in a decorative pattern on top of the loaves.
12. 12
    Bake in a preheated slow oven 325 F for 45 minutes for the loaf pans, or 1 hour, 15 minutes for the 2 cup mold, or until a skewer inserted comes out clean.
13. 13
    Cool in the pans on the wire racks for 10 minutes.
14. 14
    Loosen around edges with a long thin-bladed knife,then invert onto racks and cool completely.
15. 15
    Wrap each cake tightly in heavy-duty aluminum foil.
16. 16
    Store in an airtight container for up to 1 month, or label, date and freeze.
17. 17
    Brush cakes with Crystal Glaze #230997 before giving.
18. 18
    Decorate with additional almonds and angelica strips if you wish.
19. 19
    Note: You can bake this batter in one 8-9-inch round or a square pan too.
20. 20
    Grease very well.
21. 21
    Line with brown paper.
22. 22
    Bake in a preheated oven 350 F until the cake shrinks from the sides of the pan.
23. 23
    Let cool for 15 minutes.
24. 24
    Turn out of the pan onto a cake rack.
25. 25
    Peel off the paper completely.