300g Plain Flour
1 teaspoon cinnamon
1 teaspoon mixed spice
1/2 teaspoon salt
100g candied peel
100g cherries
480g currants
200g sultanas
200g raisins
100g blanched almonds
4 eggs
4 tablespoons milk or sherry or brandy
1 lemon grated rind
200g margarine
1 tablespoon black treacle
200g demerara sugar

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Cooking Directions For Dundee Cake:

1. Sieve together all the dry ingredients.

2. Mix the peel, fruit, cherries, chopped almonds and lemon rind.

3. Whisk the eggs and milk/sherry/brandy together.

4. Cream the margarine, sugar and black treacle until soft.

5. Add flour and egg mixtures alternately to the marg. Stir in fruit mixture.

6. Put into an 8-9 inch tin, lined with double thickness of greased greaseproof paper round the sides and brown paper and greased greaseproof paper at the bottom.

7. Tie a double band of brown paper round the outside of the tin, standing well above the top of it.

8. Add almonds on top.

9. Bake for 3.5 hours at 300-350f 170c for first 1.5 hours, then reduce to 275-300f 150c for the remainder of the time.

Scottish Fruit Cake

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Origins of Dundee Cake

The origins of Dundee Cake are thought to date back to a time when fruit cake was popular during the 19th century and Keiller's of Dundee sold a version of the cake but with almonds on top. This gave the fruit cake a new distinctive look and flavour and was named Dundee Cake.

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