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Healthy Dundee Cake
A Sumptious and Moist Healthy Cake!
8 oz/225g low fat margarine
Grated rind of one lemon
Grated rind of one orange
8 oz/225g + 1 Tbls. Perfect Sweet
5 oz/150g raisins
5 oz/150g sultanas
4 oz/100g - mixed candied peel
10 oz/300g wholemeal self-raising flour
A pinch of salt
2 Tbls. (50g) ground almonds
4 eggs
2 Tbls. (30ml) brandy or dark rum, opt.
2 oz/50g blanched almonds
1 fl oz/25ml semi skimmed milk


Preheat oven to 325 degrees F. (170 C - mark 3).

Cream margarine and gradually work in citrus rind and Perfect Sweet. Cream mixture until pale, light and fluffy.

Place raisins, currants, sultanas and mixed peel in a bowl.

Sift flour with salt twice and add 2 oz/50g of it to the mixed dried fruits. Mix the fruits well to ensure that they are all covered with flour.

Add ground almonds to Perfect Sweet and margarine. Mix well.

Add eggs one at a time, beating well after each addition.

Gradually fold in half the remaining flour, and then gradually add the fruit.

Fold in the remaining flour, and then add the brandy.

Spoon mixture into a greased and lined 20cm (8inch) round cake tin and smooth the surface.

Dip the blanched almonds into the milk then arrange them in circles on the top of the cake.

Bake on the centre shelf of a preheated 325 degree F. (170 0C - mark 3), for 2 - 2 1/2 hours.

The cake is cooked when a small skewer inserted into the centre comes out clean.

Cool in the tin for 10 minutes then turn out on to a wire rack and leave to cool.

Preparation Time: 20 minutes Serves: 8-10
Recipe Origin: United Kingdom
Submitted by:
Edward Inett

United Kingdom
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