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Dundee Cake Recipe

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Dundee Cake Recipe from


300g plain flour

1 teaspoon cinnamon

1 teaspoon mixed spice

½ teaspoon salt

100g candied peel

100g cherries

480g currants

200g sultanas

200g raisins

100g blanched almonds

4 eggs

4 tablespoons milk or sherry or brandy

1 lemon grated rind

200g margarine

1 tablespoon black treacle

200g Demerara sugar


1. Sieve together all the dry ingredients

2. Mix the peel, fruit, cherries, chopped almonds and lemon rind

3. Whisk the eggs and milk/sherry/brandy together.

4. Cream the margarine, sugar and black treacle until soft

5. Add flour and egg mixtures alternately to the margarine. Stir in fruit mixture

6. Put into an 8-9 inch tin, lined with double thickness of greased greaseproof paper round the sides and brown paper and greased
 greaseproof paper at the bottom

7. Tie a double band of brown paper round the outside of the tin, standing well above the top of it

8. Add almonds on top

9. Bake for 3½ hours at 300-350f 170c for first 1½ hours, then reduce to 275-300f 150c for the remainder of the time

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