Dundee Cake recipe
All Recipes Dessert Recipes Cakes Holiday Cake RecipesIngredients
- 1 cup raisins 1 cup dried currants ⅓ cup diced candies mixed fruit peel ⅓ cup candied cherries, quartered 2 tablespoons grated orange zest ⅓ cup all-purpose flour 1 cup butter, softened 1 cup white sugar 4 eggs 1 ⅔ cups all-purpose flour 1 teaspoon baking powder 1 ounce ground almonds ½ cup whole almonds 1 tablespoon corn syrup
Nutrition Info
- 456.1 caloriescarbohydrate: 62.6 gcholesterol: 102.7 mgfat: 21.5 gfiber: 3.1 gprotein: 7.1 gsaturatedFat: 10.6 gservingSize: -sodium: 178.7 mgsugar: 34.8 gtransFat: : -unsaturatedFat: : -
Directions Dundee Cake
Directions
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Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour.
Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder, and ground almonds, fold into batter mixture. Mix in fruit. Spread in foil lined 8 x 3 inch round pan. If using a different size pan fill 3/4 full.
Bake at 325 degrees F (165 degrees C) for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.
Toast almonds in 350 degrees F (175 degrees C) oven until lightly browned, about 5 minutes. Heat corn syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.