Dundee Cake from The Times Cookery Book by Katie Stewart

Name: Dundee Cake from The Times Cookery Book by Katie Stewart
Ingredients: 4 oz (100 g) glacé cherries; 2 oz (50 g) ground almonds; 2 oz (50 g) white vegetable fat; 6 oz (175 g) butter; 10 oz (275 g) plain flour; ½ level teaspoon salt; 1½ level teaspoons baking powder; 4 oz (100 g) currants; 4 oz (100 g) chopped candied peel; 18 blanched almond halyes; 8 oz (225 g) soft brown sugar; 4 large/standard eggs; rind of 1 lemon; 12 oz (350 g) sultanas

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This cake keeps well and improves in flavour after a few days. Sift together the flour, baking powder and salt. Add the ground almonds and set aside. Rinse the cherries in warm water to remove the ...

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