Saturday, 18 February 2012



75 gms chopped glace cherries
110 gms currants
50 gms chopped mixed peel
110 gms golden raisins
50 gms ground almonds
225 grms butter
225 gms castor sugar
3 eggs
3 tblsp blanched almonds
Grated rind of one lemon
1 tsp cherry
350 gms plain flour
110 gms raisins

How to make dundee cake:
  • Grease and line a 18cm cake tin.
  • In a bowl mix together golden raisins, peel, ground almonds, currants, raisins and cherries.
  • In a separate bowl beat the butter till soft then add castor sugar and the lemon rind and beat till light and fluffy.
  • In a separate bowl beat the eggs together and then gradually add to the creamed mixture, beating well after each addition.
  • Mix the flour and the baking powder in a separate container and sift it well and add to the creamed mixture along with the cherry and all the dried fruits mix together earlier.
  • Pour this mixture into the greased tin, try to create a hollow in the center and cover that center with the almonds.
  • Bake this cake for 2 1/2 - 3 hours at 325 degrees F or till a skewer pricked into the center of the cake comes out clean.
  • When done cool the cake in the tin for 15 minutes and then let it cool completely on a wire rack.