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:
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:
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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.
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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.
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Stir in fruit and nuts, mix well.
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Spread the mixture into the prepared pan, decorate top with extra cherries and nuts.
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Bake in a slow oven about 3 hours.
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Brush the hot cake with whiskey or brandy; cover with foil, cool in the pan.
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