Dundee Cake

Oxmoor House
one 10-inch cake


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1 cup golden raisins
1 cup raisins
1 cup currants
3/4 cup candied red cherries, chopped
1/2 cup candied mixed fruit, finely chopped
1 cup ground almonds
2 cups butter or margarine, softened
2 cups sugar
Grated rind of 2 lemons
6 eggs
4 1/2 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons sherry
3 tablespoons blanched almonds


Combine raisins, currants, cherries, mixed fruit, and ground almonds; set aside.

Cream butter in a large mixing bowl; gradually add sugar and lemon rind, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift together flour and baking powder; add to creamed mixture, mixing well. Stir in sherry and fruit mixture; mix well.

Spoon batter into a waxed paper-lined and greased 10-inch tube pan. Arrange blanched almonds on top of batter. Bake at 325° for 1 hour. Cover pan with foil, and bake an additional hour or until a wooden pick inserted in center comes out clean. Let cool 20 minutes in pan. Remove cake from pan; place on wire rack and cool completely.

Created date

February 2010