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Whiskey Dundee Cake

Author/Submitted by:
Servings: 16
Categories: Alcohol / Almonds / Cakes / Cherries / Desserts / Fruits / Raisins

2  ounces  Mixed peel, chopped
2  ounces  Glace cherries, halved
4  ounces  Currants
4  ounces  Raisins
4  ounces  Sultanas
4  tablespoons  Single malt scotch whiskey
8  ounces  Butter
8  ounces  Light brown sugar
4    Eggs, well beaten
10  ounces  All-purpose flour
1  teaspoon  Mixed spice
1    Lemon rind, grated
3  ounces  Almonds, blanched

Soak the peel and fruit in whisky in a large mixing bowl. Lightly grease a loose-bottomed 7- or 8-inch cake tin. Cream the butter and sugar together (if the butter is cut into pieces it will be easier). When the mixture is light and fluffy, add the beaten eggs very gradually, making sure each addition is absorbed before adding another. When the eggs are well incorporated, gradually fold in the sieved flour, mixed spice and lemon rind. Add the fruit and whisky mixture, mixing well, and 2 oz of the almonds. Spoon mixture into the cake tin and make a small depression in the centre. Decorate the top with the remaining blanched almonds. Bake at 160*C (325*F) Mark 3 for 2-2 1/2 hours. Check after the first hour and if top is browning too much, cover with foil. This cake will taste better the longer it is kept: like a fine whisky, it matures with age.

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