Christmas Dundee Cake

A lighter version of fruit cake.

Christmas Dundee Cake

Serves: 4
Cooking time (approx.): 2½ hours

200 grams (about 8 oz.) plain flour
1 teaspoon(s) baking powder
1 teaspoon(s) mixed spice powder
a pinch of salt
200 grams (about 8 oz.) butter softened
½ cup(s) heaped caster (granulated) sugar
4 eggs whisked
4 tablespoons mixed candied fruit peels finely chopped
4 tablespoons glace cherries sliced
½ cup(s) seedless raisins
½ cup(s) sultanas
1 cup(s) currants
2 tablespoon(s) ground almonds
1 lemon rind grated
1 small orange rind grated
milk as required
½ cup(s) almonds blanched peeled and split

Preheat the oven to 325oF (170oC).
Sift together the first four ingredients into a bowl.
Beat the butter and sugar with an electric beater or a wooden spoon in another bowl till light and fluffy. Gradually add the whisked eggs little at a time beating well after each addition. Mix in the next eight ingredients gently.
Fold in the sifted flour with a large metal spoon gently. Add milk little by little (only if required) to get a batter of soft dropping consistency. Spoon this mixture into a greased and lined (with parchment paper) 8" round cake tin. Smoothen the top and place the blanched almonds in concentric circles lightly without pressing.
Bake in the center of the preheated oven for about 2½ hours (check the cake at regular intervals taking care not to open the oven frequently) or till done when a toothpick inserted in the center of the cake comes out clean. Let cool before turning out the cake from the tin. Store in an airtight container if not to be served immediately.

TIPS:
Mixed spice powder is a mix of cinnamon, clove, nutmeg and allspice powders.
It is a good idea to bake this cake in advance as it tastes best when kept for a few days.