Fast Cakes by Mary Berry

Author:Mary Berry
Language: eng
Format: epub
Publisher: Quercus

MAKING TIME 15 MINUTES

BAKING TIME 1½ HOURS

DUNDEE CAKE

All the better for keeping for a week or so.

SERVES 12

10 tbsp (5 oz/140g) butter, softened

½ cup plus 1 tbsp (5 oz/150g) light muscovado sugar

3 large eggs

2¼ cups (9 oz/250g) all-purpose flour

1 level tsp baking powder

1¼ cups (6 oz/175g) sultanas

½ cup (3 oz/75g) currants

½ cup (3 oz/75g) seedless raisins

2 oz (50g) glacé cherries, halved, rinsed and thoroughly dried

2 oz (50g) mixed candied citrus peel, chopped

2 level tbsp almond flour

finely grated zest of 1 large lemon

⅔ cup (2 oz/50g) blanched almonds, halved, to decorate

1 Preheat the oven to 320°F/Convection 270°F. Grease an 8 in loose-bottomed cake or springform tin and line with nonstick baking paper.

2 Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat with an electric mixer until well blended. Stir in the fruit, peel, almond flour and lemon zest.

3 Spoon the mixture into the cake tin and smooth the top. Arrange the almonds in circles over the top of the cake and bake in the preheated oven for about 1½ hours, or until a deep golden brown. A warm skewer inserted into the center of the cake should come out clean. Cover the cake with foil halfway through baking if it is browning too quickly.

4 Leave to cool in the tin for about 20 minutes, then turn out, remove the paper and finish cooling on a wire rack.

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