Title: Dundee Cake
Description: Time I featured a Scottish recipe! I always make this one for Jack‘s Birthday cake; it is a great favorite of his.
Serves: 12
Ingredients:
¾ Cup Butter. ¾ Cup Sugar. 4 Eggs. 2 Cups All Purpose Flour. 1 ¼ tsp. Baking Powder. 1 ¼ Cup Currants. 1 Cup Sultanas (golden raisins). ¼ Cup Glace (candied) Cherries. 1/3 Cup Mixed Citron (candied peel). Grated Rind of 1 Lemon. 2 Tbsp Ground Almonds. Blanched Almonds for Decorating.

Instructions:

Cream the butter and sugar together until light and fluffy. Add two eggs, beating well after each addition. Sift together the flour and baking powder, and beat half a cup of this into the egg mixture. Add the remaining two eggs one at a time and beat well. Gradually add the remaining flour. Fold in the remaining ingredients except the blanched almonds. Grease and flour an 8” deep cake tin, and place a round of greased parchment or waxed paper in the bottom. Place cake batter into prepared pan and distribute evenly. Arrange the blanched almonds on top of cake and bake 1½ hours in a pre-heated oven, or until cake tester comes out clean. Cool five minutes before transferring to cooling rack.