Dundee Fruit Cake

Name: Dundee Fruit Cake
Ingredients: CAKE; 150 g Doves Farm Organic Fine Wholemeal Flour; 1 tsp Freee Baking Powder; 125 g butter; 125 g soft brown sugar; 3 eggs; 2 tbsp milk; 100 g glacé cherries, halved; 100 g mixed peel; 400 g mixed currants, raisins, sultanas; TOPPING; 100 g blanched almonds

The top of this traditional fruit cake is decorated with whole almonds. For those who don’t like marzipan and icing it would make a good alternative to an iced Christmas cake.

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Free from Soya

Vegetarian

Ingredients

CAKE
150g Doves Farm Organic Fine Wholemeal Flour
1 tsp Freee Baking Powder
125g butter
125g soft brown sugar
3 eggs
2 tbsp milk
100g glacé cherries, halved
100g mixed peel
400g mixed currants, raisins, sultanas
TOPPING
100g blanched almonds

Cake

Line a 20cm/8" round deep, loose bottom cake tin with parchment and pre-heat the oven.
Sieve the flour and baking powder into a bowl.
Put the butter and sugar into another bowl and beat together until light and fluffy.
Beat in the eggs one at a time.
Beat in the prepared flour and milk.
Stir in the cherries, peel, currants, raisins and sultanas.
Tip the mixture into the prepared tin and smooth the top.

Topping

Press the almonds into the top of the cake.
Bake for 2-2¼ hours. Keep an eye on the cake and if the top looks very brown cover it loosely with a piece of parchment. When a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
Allow to cool in the tin for 15 minutes before turning out onto a wire rack.

Equipment

20cm/8" round deep, loose bottom cake tin

Temperature

150°C, Fan 130°C, 300°F, Gas 2

Cooking time

2-2¼ hours

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