Traditional Dundee cake recipe - delicious. magazine

Name: Traditional Dundee cake recipe - delicious. magazine
Total time: 140 min
Ingredients: For the sponge; 100g each raisins, currants and sultanas (300g in total); 100g red glacé cherries, rinsed, dried and halved; 6 tbsp whisky; Finely grated zest and juice 1⁄2 lemon and 1⁄2 small orange; 150g butter, softened; 150g light soft brown sugar; 3 large free-range eggs, beaten; 225g plain flour; 1 tsp baking powder; 1 tsp freshly grated nutmeg; 2-3 tbsp milk, as necessary; 25g lightly toasted blanched almonds, chopped; 25g ground almonds; 100g blanched whole almonds to decorate; You’ll also need; Deep 20cm loose-bottomed round cake tin, greased and lined with compostable baking paper; Extra paper and foil for wrapping; Sheets of newspaper; Cook’s string

www.deliciousmagazine.co.uk

A Dundee cake makes for a less rich, crumblier alternative to the hefty traditional Christmas cake. Why not give it a try?

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

For the sponge
100g each raisins, currants and sultanas (300g in total)
100g red glacé cherries, rinsed, dried and halved
6 tbsp whisky
Finely grated zest and juice 1⁄2 lemon and 1⁄2 small orange
150g butter, softened
150g light soft brown sugar
3 large free-range eggs, beaten
225g plain flour
1 tsp baking powder
1 tsp freshly grated nutmeg
2-3 tbsp milk, as necessary
25g lightly toasted blanched almonds, chopped
25g ground almonds
100g blanched whole almonds to decorate
You’ll also need
Deep 20cm loose-bottomed round cake tin, greased and lined with compostable baking paper
Extra paper and foil for wrapping
Sheets of newspaper
Cook’s string