Dundee Cake (Maria Teresa Faria de Freitas)

Dundee Cake (Maria Teresa Faria de Freitas) - Family de Freitas

Recipes

Dundee Cake (Maria Teresa Faria de Freitas)
12 oz butter 12 oz white sugar 1 ½ lb flour 1 tsp baking powder 12 oz currants A little milk if necessary ½ gill brandy	6 oz stoned and chopped raisins 8 oz sultanas 4 oz chopped mixed peel Grated rind of half a lemon ¾ tbsp grated nutmeg 6 eggs ¼ lb almonds (peeled/chopped)
Cream the butter and sugar together in a basin. Add the well beaten eggs, one at a time, and the brandy, stirring quickly. Mix in the sieved flour and baking powder, cleaned fruit, the almonds – peeled and lemon rind. If necessary, add a little milk – but the mixture must not be too moist. Place the cake mixture in a prepared tin. Sprinkle over the remainder of the almonds. Bake in a moderate oven for 2 to 2 ½ hours. When cooked and firm to the touch, place the cake on a wire sieve or rack to cool.