Dundee Cake

• 12 tbsp (1 1/2 sticks) butter, softened
• 3/4 cup sugar
• 5 None eggs, lightly beaten
• 1 1/2 cups flour
• 1/2 cup self-rising flour
• 1/2 tsp mixed spice, such as pumpkin pie spice
• 1/3 cup milk
• 1 1/4 cups raisins
• 1 1/4 cups currants
• 1 1/4 cups golden raisins
• 2 tbsp mixed peel
• 1/3 cup glace cherries, chopped, plus additional, to decorate
• 2 tbsp blanched whole almonds, plus additional, to decorate
• 1 tbsp brandy

1. Preheat the oven to 300u0b0F. Line a deep 8-inch cake pan with 3 layers of parchment paper, bringing paper 2 inches above edge of pan.
2. Beat butter, sugar, eggs, sifted flours and spice, and milk in large bowl with electric mixer on medium speed for 3 mins, or until mixture changes color slightly. Stir in fruit and nuts, mixing well. Spread into prepared pan. Decorate top with additional cherries and nuts.
3. Bake for 3 hours, or until a skewer comes out clean. Brush hot cake with brandy. Cover with foil. Cool in pan on a wire rack.

butter, sugar, eggs, flour, flour, mixed spice, milk, raisins, currants, golden raisins, peel, glacue cherries, almonds, brandy

Taken from recipes-plus.com/api/v2.0/recipes/32737 (may not work)