Dundee Cake is a rich, fruity cake topped with almonds that became popular at the end of the 19th century.
8oz Flour. 6 oz Butter 5oz Caster/granulated sugar 4 Eggs, 1oz Blanched almonds, 1.5oz mixed peel 6oz each of currants, raisins, sultanas Grated rind and juice of lemon 1 level teaspoon baking powder 2 tablespoons whisky 2 tablespoons boiled milk 1 tablespoon sugar
Cream the butter and sugar in a mixing bowl, add the eggs and a spoonful of flour.
Add the fruit, nuts, baking powder, whisky and flour and mix well.
Place mixture in an 8-inch greased and lined cake tin, Cover with foil and bake at 325F (170C) or gas mark 3 for an hour.
remove the foil and arrange the split almonds in concentric circles on the top of the cake and cook for another hour.
5 mins before cooking ends brush the top with the sweetened milk to create a dry glaze.