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Ingredients

1 cup raisins 1 cup dried currants ⅓ cup diced candies mixed fruit peel ⅓ cup candied cherries, quartered 2 tablespoons grated orange zest ⅓ cup all-purpose flour 1 cup butter, softened 1 cup white sugar 4 eggs 1 ⅔ cups all-purpose flour 1 teaspoon baking powder 1 ounce ground almonds ½ cup whole almonds 1 tablespoon corn syrup

Nutrition Info

456.1 calories carbohydrate: 62.6 g cholesterol: 102.7 mg fat: 21.5 g fiber: 3.1 g protein: 7.1 g saturatedFat: 10.6 g servingSize: - sodium: 178.7 mg sugar: 34.8 g transFat: : - unsaturatedFat: : -

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.

1 cake

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