Whisky Dundee Cake -

Whisky Dundee Cake

Ingredients

225 g (8 oz) butter, softened
225 g (8 oz) soft light brown sugar
4 eggs, beaten
275 g (10 oz) plain flour, sifted
Grated rind and juice of 1 lemon
¼ teaspoon ground cinnamon
1 teaspoon ground mixed spice
100 g (4 oz) whole blanched almonds
50 g (2 oz) mixed candied peel, chopped
50 g (2 oz) glace ginger, roughly chopped
325 g (12 oz) mixed dried fruit
2 tablespoons (30 ml) whisky
25 g (1 oz) ground almonds

Details

Serves: 12

Method

1 Grease and line a 20 cm (8 inch) round loose-bottomed cake tin.

2 In a large bowl, beat together the butter and brown sugar until pale and fluffy.

3 Beat in the eggs a little at a time, beating well after each addition. Fold in the flour, lemon rind and juice, and the spices.

4 Roughly chop 25 g (1 oz) of the whole almonds. Fold into the cake mixture together with the peel, ginger, dried fruit, whisky and ground almonds. Spoon into the prepared tin and level the surface with the back of a spoon.

5 Arrange the remaining whole almonds in circles on the top of the cake, pressing them in slightly.

6 Cover the cake with a circle of greaseproof paper and place in a preheated oven, 160˚C (325˚F), Gas Mark 3, for 2¼ hours, until golden or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 30 minutes, then turn out on to a wire rack and leave to cool completely.

PREPARATION TIME: 20 MINUTES
COOKING TIME: 2 ¼ HOURS
OVEN TEMPERATURE: 160˚C (325˚F), GAS MARK 3

Related food category:

• Teatime Favourite