Scottish Cusine With Susan forum: Dundee Christmas Cake

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ImageTallulah_B
Oct 25, 2011 10:45 PM CST
Name: Susan
Torrington, Alberta, Canada
World Famous Gopher Hole Museum
Dundee Christmas Cake

Serves: 6
Cooking time (approx.): 3½ hours

300 grams (about 12 oz.) plain flour
1½ tsp baking powder
1½ tsp mixed spice powder
a pinch of salt
300 grams (about 12 oz.) butter softened
¾ cup(s) heaped caster (granulated) sugar
6 eggs whisked
6 tbsp mixed candied fruit peels finely chopped
6 tbsp glace cherries sliced
¾ cup(s) seedless raisins
¾ cup(s) sultanas
1½ cup(s) currants
3 tbsp ground almonds
1½ lemon rind grated
1½ small orange rind grated
milk as required
¾ cup(s) almonds blanched peeled and split
1. Preheat the oven to 325oF (170oC).
2. Sift together the first four ingredients into a bowl.
3. Beat the butter and sugar with an electric beater or a wooden spoon in another bowl till light and fluffy. Gradually add the whisked eggs little at a time beating well after each addition. Mix in the next eight ingredients gently.
4. Fold in the sifted flour with a large metal spoon gently. Add milk little by little (only if required) to get a batter of soft dropping consistency. Spoon this mixture into a greased and lined (with parchment paper) 10" round cake tin. Smoothen the top and place the blanched almonds in concentric circles lightly without pressing.
5. Bake in the center of the preheated oven for about 3½ hours (check the cake at regular intervals taking care not to open the oven frequently) or till done when a toothpick inserted in the center of the cake comes out clean. Let cool before turning out the cake from the tin. Store in an airtight container if not to be served immediately.
TIPS:
• Mixed spice powder is a mix of cinnamon, clove, nutmeg and allspice powders.
• It is a good idea to bake this cake in advance, as it tastes best when kept for a few days.
Serve accompanied with: chilled custard

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