How to make a Dundee Cake

The traditional Dundee cake is often found at Christmas. It is sometimes bakes to replace Christmas Cake itself but is often eaten throughout the year.

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Equipment:

• Baking paper
• Large bowls
• Round cake tin
• Skewer
• Electrical hand whisk

Ingredients For A Dundee Cake:

• 180 gram butter, softened
• 3/4 cup caster sugar
• 5 eggs, lightly beaten
• 1½ cup or 225 grams of all-purpose flour or plain flour
• 1/2 cup self-raising flour
• 1/2 teaspoon mixed spice
• 1/3 cup milk
• 1 1/4 cup (250g) raisins, chopped
• 1 1/2 cup (250g) currants
• 1 1/4 cup (250g) sultanas
• 2 tablespoon mixed peel
• 1/3 cup glacé cherries, chopped, plus extra, to serve
• 2 tablespoon blanched almonds, plus extra, to serve
• 1 tablespoon brandy

Preparation:

1. Line a deep 20cm round cake pan with 3 layers of baking paper, bringing the paper to 5cm above the edge of the cake pan. Make a baking paper top to cover the cake but leaving a hole in the middle for steam to come out.
2. Beat all the butter, sugar, eggs, sifted dry ingredients and milk in a large bowl. Best to use an electric mixer on medium speed for about 3 minutes or until mixture changes its colour slightly.
3. Stir in fruit and nuts, mix well.
4. Spread the mixture into the prepared pan, decorate top with extra cherries and nuts.
5. Bake in a slow oven about 3 hours.
6. Brush the hot cake with whiskey or brandy; cover with foil, cool in the pan.