Dundee cake

Dessert · British classic.

Ingredients

• 100g Almonds
• 180g Butter
• 180g Muscovado Sugar
• Zest of 1 Orange
• 3 tbs Apricot Jam
• 225g Plain Flour
• 1 tsp Baking Powder
• 3 Large Eggs
• 100g Ground Almonds
• 2 tbs Milk
• 500g Dried Fruit
• 100g Glace Cherry
• 1 tbs Milk
• 2 tsp Caster Sugar

Method

1. Bring to a boil — Put the almonds into a small bowl and pour over boiling water to just cover.
2. Drain — Leave for 5 mins then drain in a sieve and leave to dry.
3. Preheat the oven — Preheat the oven to 180C/160 C fan/Gas Mark 4.
4. Continue cooking — Line a deep loose-based 20cm cake tin with baking parchment.
5. Continue cooking — Put the butter in a large bowl and beat well until soft.
6. Add ingredients — Add the sugar and beat until light and fluffy.
7. Stir — Stir in the orange zest and apricot jam. Sieve together the flour and baking powder.
8. Add ingredients — Add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition.
9. Mix together — If the mixture starts to curdle, stir in a little flour.
10. Mix together — Add the remaining flour and ground almonds and mix well.
11. Mix together — Mix in the milk and then add the dried fruit and cherries and mix gently together.
12. Mix together — Spoon the mixture into the prepared tin and spread level using the back of a spoon.

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