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Dundee-cake_cIngredients:
For 15cm (6 inch) Round
* 125g (4 oz) Stork margarine
* 125g (4 oz) castor sugar
* Grated rind of 1/2 orange
* 3 eggs, size 3 or 4
* 165g (5 1/2 oz) plain flour, sieved with
* 1/2 x 2.5ml spoon (1/4 teaspoon) baking powder and
* 1 x 5ml spoon (1 teaspoon) mixed spice
* 125g (4 oz) currants
* 125g (4 oz) sultanas
* 125g (4 oz) raisins
* 25g (1 oz) glace cherries, quartered
* 50g (2 oz) mixed cut peel
* 25g (1 oz) whole blanched almonds, for decoration



For 18cm (7 inch) Round
* 175g (6 oz) Stork margarine
* 175g (6 oz) castor sugar
* Grated rind of 1/2 orange
* 4 eggs, size 3 or 4
* 200g (7 oz) plain flour, sieved with
* 1 x 2.5ml spoon and baking powder (1/2 teaspoon)
* 2 x 5ml spoons (2 teaspoons) mixed spice
* 175g (6 oz) currants
* 175g (6 oz) sultanas
* 175g (6oz) raisins
* 50g (2 oz) glace cherries, quartered
* 75g (3 oz) mixed cut peel
* 50g (2 oz) whole blanched almonds, for decoration

For 20cm (8 inch) Round
* 225g (8 oz) Stork margarine
* 225g (8 oz) castor sugar
* Grated rind of 1 orange
* 5 eggs, size 2 or 3
* 300g (11 oz) plain flour, sieved with
* 1 x 2.5ml spoon (1/2 teaspoon) baking powder and
* 3 x 5ml spoons (3 teaspoons) mixed spice
* 225g (8 oz) currants
* 225g (8 oz) sultanas
* 225g (8 oz) raisins
* 50g (2 oz) glace cherries, quartered
* 125g (4 oz) mixed cut peel
* 50g (2 oz) whole blanched almonds, for decoration

Oven: Pre-heat to slow (150°C, 300°F, Gas No 2)
Shelf: Middle
All-in-one
1. Prepare 15, 18 or 20cm (6, 7 or 8 inch) round cake tin and protect outside.
2. Place all the ingredients together, except almonds, in a large bowl and beat thoroughly with a wooden spoon until well mixed (3-4 minutes).
3. Place in prepared cake tin, smooth top with back of a wet metal spoon. Place whole almonds in circles over the top.
4. Bake in the pre-heated oven for 2 3/4 - 3 1/2, 3-3 1/2 or 3 3/4 - 4 1/2 hours, according to size of tin. Test before removing from oven. Leave in tin for 15 minutes. Turn out, remove paper and cool on a wire tray.

Creaming:
Ingredients as above, but omit the baking powder.
Method as above, but at STAGE 2:
2a. Cream Stork and sugar together until light and fluffy.
2b. Beat eggs, one at a time, adding a little of the sieved flour with every egg after the first.
2c. Fold i,n remaining flour and mixed spice and stir in prepared fruit half at a time, gently but thoroughly, until well mixed. NB: if wrapped and kept in an air-tight container, this cake will keep well for several weeks.

Preparation time: 20 mins
Cooking time: as above

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