www.odlums.ie /recipes/dundee-cake/

What you need:

  • 300g/11oz Odlums Cream Flour
  • 225g/8oz Margarine (room temprature)
  • 225g/8oz Shamrock Golden Caster Sugar
  • 5 Eggs
  • 375g Packet Shamrock Raisins
  • 375g packet Shamrock Sultanas
  • 100g tub Shamrock Mixed Peel
  • 50g/2oz Shamrock Blanched Almonds
  • Grated Rind of 1 Orange

How to:

  1. Preheat oven to 150°C/300°F/Gas 2. Double line a 20cms/8" round deep cake tin with greaseproof paper.
  2. Put the margarine and sugar into a mixing bowl and beat until smooth. Add the eggs one at a time with a tablespoon full of the flour and beat until well combined.
  3. Finally stir in orange rind, raisins, sultanas and mixed peel and stir well.
  4. Transfer to the prepared tin, smooth top with back of wet metal spoon. Place whole almonds in circles over the top.
  5. Bake for 3 1/2 hours approx. until risen, golden brown or skewer pressed in centre comes out clean. Remove from oven and allow to cool in tin.

Note:

Check cake after 2 1/2 hours and at half hour intervals after that, as ovens vary.
shutterstock_152322971

Dundee Cake

Category

Cakes

Cook Time

3 1/2 hours

What you need:

  • 300g/11oz Odlums Cream Flour
  • 225g/8oz Margarine (room temprature)
  • 225g/8oz Shamrock Golden Caster Sugar
  • 5 Eggs
  • 375g Packet Shamrock Raisins
  • 375g packet Shamrock Sultanas
  • 100g tub Shamrock Mixed Peel
  • 50g/2oz Shamrock Blanched Almonds
  • Grated Rind of 1 Orange

How to:

  1. Preheat oven to 150°C/300°F/Gas 2. Double line a 20cms/8" round deep cake tin with greaseproof paper.
  2. Put the margarine and sugar into a mixing bowl and beat until smooth. Add the eggs one at a time with a tablespoon full of the flour and beat until well combined.
  3. Finally stir in orange rind, raisins, sultanas and mixed peel and stir well.
  4. Transfer to the prepared tin, smooth top with back of wet metal spoon. Place whole almonds in circles over the top.
  5. Bake for 3 1/2 hours approx. until risen, golden brown or skewer pressed in centre comes out clean. Remove from oven and allow to cool in tin.

Note:

Check cake after 2 1/2 hours and at half hour intervals after that, as ovens vary.
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