Scottish Dundee Cake

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Scottish Dundee Cake
3/4 cup butter, slightly softened
3/4 cup soft, dark brown sugar
3 eggs
grated zest of 1 orange
1 cup plain flour or all-purpose flour
2 tsp baking powder
1 tsp mixed spice (such as apple pie spice or Pumpkin Pie mix)
1 lb dried fruit – currants, raisins and your choice of additional if desired
1/4 cup candied peel, chopped
1/4 cup maraschino cherries, halved (optional)
1 tbs malt whiskey (or Brandy if you prefer)
1/2 cup whole blanched almonds

Preheat the oven to 300°F.
Line an 8½” cake pan with parchment paper and then grease it lightly with a little butter or butter-flavored cooking spray.

Measure the butter, sugar and zest into a large mixing bowl.

Cream the butter into the sugar until light, smooth and creamy using an electric hand or stand mixer.

Combine the flour, baking powder and mixed spice. Beat one egg into the creamed butter, then add in a third of the flour, beat until it’s mixed in. Repeat until all the eggs and flour are used up.

Add the fruits, candied peel, and cherries (optional) to the mixture and stir well but gently until all the fruits are incorporated. Don’t overmix, you don’t want to flatten the cake

Lastly, stir in the whiskey, then spoon the mixture into the prepared cake pan, leveling the surface.

Cook in the preheated oven for 1 ½ hours, then quickly arrange the blanched almonds into circles on the top of the partially baked caked, and return the cake to the oven.

Cook for another hour or until the cake is a deep, golden brown.

Remove the cake from the oven and place on to a cooling rack and allow the cake to cool completely before serving.

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