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Dundee Cake Veg CD CBF Scottish 95mins Makes 1 x 20cm/8 inch cake Cold Vegetarian Dried Fruit Nuts Cakes Baked Fayre Teatime British Scotland Europe Ingredients 175g/6oz Butter 175g,6oz Castor Sugar 4 Eggs 50g/2oz Ground Almonds 275g/10oz Plain Flour 1/2 teasp Salt 1 teasp Baking Powder 100g/4oz Currants 100g/4oz Sultanas 100g/4oz Raisins 50g/2oz Candied Mixed Peel, chopped 25g/1oz Split Almonds Instructions 1. Preheat the oven to 170C, 325F, Gas mark 3 and grease and line a 20cm/8inch cake tin with greaseproof paper. 2. In a bowl, beat together the butter and sugar until light and fluffy, gradually beat in the eggs and ground almonds then stir in the fruit and peel. Add the baking powder and flour and mix well. 3. Turn into the cake tin, smooth it over with a palette knife then arrange the split almonds on the top. Bake in the oven for 1 1/2 hours. Test whether the cake has cooked all the way through by inserting a skewer into the centre: if it comes out clean the cake is done. Turn onto a wire rack to cool.
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