dundeee cake

peter jackson

peter jackson

9th November 2011

dundeee cake

Soak fruit in the whisky overnight.
Cream butter and sugar together, add eggs slowly until combi...


  • 200g raisins
  • 200g currants
  • 200g sultanas
  • 200g glace cherries
  • 12tbsp whisky
  • 1 orange juiced and zest
  • 1 lemon juice and zest
  • 300g soft brown sugar
  • 300g butter
  • 6 large eggs
  • 450g plain flour
  • 2tsp baking powder
  • 6tbsp milk
  • 50g ground almonds
  • 200g blanched almonds


Soak fruit in the whisky overnight.
Cream butter and sugar together, add eggs slowly until combined.
Fold in flour and baking powder.
Fold in the fruit, add milk only if necessary to loosen consistency.
Pour into 20cm cake tin.
decorate top with almonds.
Bake at 160- 1-2 hours depending on depth of tin. Pour over any remaining juices when removing from oven.

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