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Whiskey Dundee Cake
Author/Submitted by:
Servings: 16
Categories:
Alcohol
/
Almonds
/
Cakes
/
Cherries
/
Desserts
/
Fruits
/
Raisins
Ingredients: 2
ounces
Mixed peel,
chopped
2
ounces
Glace cherries,
halved
4
ounces
Currants 4
ounces
Raisins 4
ounces
Sultanas 4
tablespoons
Single malt scotch whiskey 8
ounces
Butter 8
ounces
Light brown sugar 4
Eggs,
well beaten
10
ounces
All-purpose flour 1
teaspoon
Mixed spice 1
Lemon rind,
grated
3
ounces
Almonds,
blanched
Directions:
Soak the peel and fruit in whisky in a large mixing bowl. Lightly grease a loose-bottomed 7- or 8-inch cake tin. Cream the butter and sugar together (if the butter is cut into pieces it will be easier). When the mixture is light and fluffy, add the beaten eggs very gradually, making sure each addition is absorbed before adding another. When the eggs are well incorporated, gradually fold in the sieved flour, mixed spice and lemon rind. Add the fruit and whisky mixture, mixing well, and 2 oz of the almonds. Spoon mixture into the cake tin and make a small depression in the centre. Decorate the top with the remaining blanched almonds. Bake at 160*C (325*F) Mark 3 for 2-2 1/2 hours. Check after the first hour and if top is browning too much, cover with foil. This cake will taste better the longer it is kept: like a fine whisky, it matures with age.
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