Dundee Cake (GF)
125g/5oz softened Butter
125g/5oz Soft Brown Sugar
3 large Eggs
150g/6oz Gluten Free Flour
1tsp Mixed Spice
1tsp Baking Powder
2tbsp Milk
300g/12oz Mixed Dried Fruits
50g/2oz glacé Cherries quartered
50g/2oz Candied Peel
100g/4oz Whole Almonds
· Cream together butter and brown sugar.
· Beat in eggs, mixed spice, baking powder, gluten free flour and milk.
· Stir in the dried fruits cherries and peel, adding a little extra milk if necessary.
· Press the mixture into grease proof lined 18cm (7") cake tin.
· Press the almonds onto the surface.
Wrap a layer of brown paper round the outside of the tin and tie with string - this stops the cake getting too brown on the outside.
· Bake in an oven preheated to 150°C/ 300°F/GasMk2 for two hours. If it looks as though the top is browning before the cake is thoroughly cooked, place a double layer of greaseproof paper over the top for the last period of cooking.
· Cool in tin for 30 minutes before turning out.