DUNDEE CAKE FOR MY WEDDING ANNIVERSARY & FOR X'MAS TOO!

I have always loved rich, dark, fruit cake pictures and every Christmas I make this Dundee cake- delicious, citrusy and heavy with plump raisisns, I baked two cakes today, one for X'mas and one for my Wedding Anniversary that we are celebrating today, This cake will keep well for several days, and is very good with hot coffee.

• To make 2 cakes you require-


• Orange peel, chopped-4 tbsp


• Lemon peel, chopped-4 tbsp


• Glace cherries, chopped-4 tbsp


• Prunes, chopped- 100 gms


• Butter- 200gms, softened


• Brown sugar. powdered- 2 cups


• Caramel colour- 5 tbsp


• Sultanas- 250 gms


• Flour- 2 1/2 cups


• Baking powder- 2tsp


• Glycerine-2 tsp (to keep cake soft)


• Blanched almonds- a handful, sliced


• Eggs-2


• Milk-1/2 cup


• a little milk for brushing over almonds

Preheat oven at 180 C , prepare pan by lining with brown paper, grease and flour well.Beat butter and sugar well till light in a large bowl, add the eggs, milk , glycerin and caramel, sieve flour with baking pwdr and keep aside.Combine peels, cherries, prunes and sultanas and add to butter mixture, lightly fold in flour, lastly decorate top with almonds and brush with little milk. Bake at 180 C for 40 minutes.Let cool and slice, Enjoy!

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