|
|
DUNDEE CAKE 3/4 c. butter 3/4 c. sugar 4 eggs 2 c. all purpose flour 1 1/4 tsp. baking powder 2 Tbsp. ground almonds 1 1/4 c. currants 1 c. golden raisins 1/4 c. candied cherry halves 1/3 c. chopped, mixed candied orange and lemon peel grated rind of 1 lemon split blanched almonds Cream the butter and sugar together until light and fluffy. Add 2 eggs, one at a time, beating well after each addition. Sift together the flour and baking powder. Beat in 1/2 cup of the flour. Add the remaining eggs one at a time, and beat well. Add the remaining flour gradually. Fold in all the other ingredients except the split almonds. Butter and flour an 8-inch spring-form or other deep cake tin and place a circle of buttered wax paper on the bottom. Transfer the batter to the prepared tin distributing it evenly. Arrange the split almonds in circles over the top of the cake. Bake in a 350 degrees oven for 1 1/2 hours or until a cake tester comes out clean. Cool 5 minutes in the pan before transferring to a wire rack. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |