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Dundee Cake

Dundee Cake

This is a famous old recipe. Serve it with tea, coffee or sherry. To serve it in the traditional style, put the entire loaf on a plate or cutting board, and slice it as you serve it.


  • 1 1/2 cups currants
  • 1 cup diced mixed candied fruit
  • 1 cup dark seedless raisins
  • 3/4 cup light seedless raisins
  • 1/2 cup halved candied cherries
  • 1/2 cup brandy
  • 1 1/4 cups softened butter
  • 1 cup granulated sugar
  • 5 eggs
  • 3 1/4 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 cup sliced blanched almonds


  1. Soak fruits in brandy overnight.
  2. Cream butter; add sugar, then cream again.
  3. Beat in eggs one at a time, beating well after each addition.
  4. Add sifted dry ingredients.
  5. Drain fruits; stir into batter.
  6. Pour into prepared 9 x 3 1/2-inch tube pan.
  7. Sprinkle with almonds; gently press into top of batter.
  8. Bake at 325 degrees F for 1 hour and 20 minutes to 1 hour and 40 minutes.
  9. Cool in pan for 30 minutes; remove from pan; cool on rack.

If desired, you can sprinkle a mixture of cinnamon-sugar over the top before serving.


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