Dundee Cake Chef John's Recipe

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Dundee Cake

"This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite."

Ingredients :

• 1 cup raisins
• 1 cup dried currants
• 1/3 cup diced candies mixed fruit peel
• 1/3 cup candied cherries, quartered
• 2 tablespoons grated orange zest
• 1/3 cup all-purpose flour
• 1 cup butter, softened
• 1 cup white sugar
• 4 eggs
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 ounce ground almonds
• 1/2 cup whole almonds
• 1 tablespoon corn syrup

Instructions :

Prep :	Cook : 12M	Ready in :

• Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour.
• Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder, and ground almonds; fold into batter mixture. Mix in fruit. Spread in foil lined 8 x 3 inch round pan. If using a different size pan fill 3/4 full.
• Bake at 325 degrees F (165 degrees C) for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.
• Toast almonds in 350 degrees F (175 degrees C) oven until lightly browned, about 5 minutes. Heat corn syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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