Frank's Recipes! Dundee Cake

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Dundee Cake

110g sultanas (washed)
110g currants (washed)
110g raisins (washed)
50g mixed peel (chopped)
75g glace cherries (chopped)
50g almonds (ground)
250g plain flour
225g butter
1 tsp baking powder
225g castor sugar
3 eggs (beaten)
1 tablespoon sherry
3 tablespoon of almond slivers
grated rind of 1 lemon

Grease and line the base and sides of a 20cm cake tin, grease the lining as well. Mix the sultanas, currants, raisins, peel, cherries and ground almonds together. Beat the butter until it is soft and creamy, then add the castor sugar, peel and beat till light and fluffy (in both colour and texture). Add the beaten eggs gradually, beating well between each addition. Sift together the flour and baking powder, and lightly stir into the mixture with the sherry and all the dried fruit. Turn the mixture into the tin, spread the mixture to the sides and slightly hollow out the centre, then cover the surface with almond slivers. Bake the cake at 160c(325f) for 2 1/2-3 hours, or until a warm skewer pushed into the centre, comes out clean. Cool the cake in the tin for 15 minutes, then turn out on a cake cooler, allow to cool completely.

Serves 6