INGREDIENTS

• 250 g butter
• 1 cup soft brown sugar
• 4 eggs, lightly beaten
• 1 cup chopped raisins
• 1 cup sultanas
• 1 cup currants
• 1/2 cup mixed peed
• 1/3 cup halved glace cherries
• 3/4 cup silvered almonds
• 1 cup ground almonds
• 1 1/2 cups plain flour
• 1 1/2 cups self-raising flour
• 2 tablespoons brandy
• 125 g blanched almonds, for decoration

INSTRUCTIONS

1 Preheat oven to slow 150°C. Brush u deep 20 cm round cake tin with oil or melted butter. Line base and sides with baking paper. Using electric beaters, beat the butter and sugar until light and creamy. Add the beaten eggs gradually, beating thoroughly after each addition.

2. Transfer mixture to large mixing bowl; add the fruits and almonds. Using a metal spoon, fold in the sifted flours and the brandy.

3. Spoon the mixture into prepared tin; smooth the surface. Arrange whole almonds on top of cake and press into surface gently.

4 Bake for 2 hours or until a skewer comes out clean when inserted into centre of cake. Leave cake in tin until completely cool.

Storage time — Cake will keep for up to two months. Wrap tightly in several layers of plastic wrap and store in the refrigerator.

Download Printable Dundee Cake Recipe (PDF)

https://drive.google.com/open?id=1HzSpnmOVOCYcQCINYrocAgXqhtyf9J86