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Cooking In The Fountain – Dundee Cake

Dundee Cake


275g/ 10 oz Flour, 1 Teaspoon of Baking Powder, ½ Teaspoon of Mixed Spice, 175/ 6 oz Butter Softened, 175g/ 6 oz Castor Sugar, 225g/ 8 oz Currants, 225g/8 oz Sultanas, 225g/8oz Raisins, 50g/2 oz Mixed Peel, 50g/ 2 oz Cherries (chopped), 5 Eggs and Chopped Almonds to decorate.


Sift the flour, Baking powder and Mixed spice together. Cream Butter and Sugar until fluffy. Add beaten eggs to butter and sugar mix. Combine this with flour mix and fruit.

Line a 20cm/8” cake tin with doubled grease proof paper. Spoon all mixture into same. Sprinkle chopped almonds on top. Place in a pre-heated oven, Gas mark 4, bake for 2 to 2 ¼ hours or until a knife inserted into the cake centre comes out clean.

Fountain News DigitalThis article was originally published in:
Fountain News Digital – December 2010 (Issue 2)

We are re-publishing all articles from our past newsletter, Fountain News Digital, and you can view all completed newsletters here. There were nine issues published in total between 2010 and 2012.

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