Dundee Cake (No Brandy)

• 1 tablespoon butter (melted)
• 2 tablespoons flour
• 12 lb butter (two sticks)
• 2 12 cups flour
• 1 cup sugar
• 5 eggs
• 34 cup currants
• 34 cup seedless raisin
• 34 cup mixed candied fruit peel (coarsely chopped)
• 8 candied cherries, cut in half
• 12 cup almonds (pulverized)
• 2 tablespoons orange peel (finely grated)
• 18 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 13 cup blanched almond (cut in half)

1. Mix one tsp of baking soda and 1 tsp of milk together; set aside.
2. Preheat oven to 300F.
3. Coat bottom and sides of 8x3 springform pan with 1 tbsp of melted butter.
4. Sprinkle with 2 tbsp of flour, tip to spread evenly, and tap out extra.
5. In large mixing bowl cream 1/2 lb butter and sugar together by bashing and beating against side of bowl with a wooden spoon until light and fluffy.
6. Beat in one egg then 1/2 cup flour alternately until all eggs and flour are added.
7. Beat in currants, raisins, candied peel, cherries, pulverized almonds, grated peel and salt until combined.
8. Stir in milk/baking soda mixture.
9. Pour batter into pan.
10. Arrange blanched almonds on top.
11. Bake on middle rack for 1 1/2 hours or until cake tester comes out clean.
12. Let cool in pan 4-5 minutes.
13. Remove to wire rack to finish cooling before serving.

butter, flour, butter, flour, sugar, eggs, currants, seedless raisin, mixed candied fruit peel, candied cherries, almonds, orange peel, salt, baking soda, milk, blanched almond

Taken from www.food.com/recipe/dundee-cake-no-brandy-276055 (may not work)