Monday, November 29, 2010

Dundee Cake

1/2 cup white raisins
1/2 cup dark raisins
1/2 cup currants
1/4 cup candied peel
8 candied cherries, chopped finely
1/2 cup ground almonds
1/2 cup butter
1 cup sugar
grated peel of one orange
4 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons sherry

Preheat the oven to 300 degrees. Grease an eight-inch cake pan at least three inches high and line it with greased wax paper. Mix together the raisins, peel, cherries, and ground almonds in a bowl. Set aside. Cream the butter and the sugar and add the orange peel. Beat the eggs separately and gradually add them to the mixture, beating well. Sift the flour and baking powder and fold them into the mixture. Add the sherry and the fruit. Pour into the cake pan. Bake for 2 to 2 1/2 hours or until an inserted knife comes out clean. Place on a wire rack and cool thoroughly before cutting.

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