Dundee Cake

• 1 cup golden raisins
• 1 cup raisins
• 1 cup currants
• 3/4 cup candied red cherries, chopped
• 1/2 cup candied mixed fruit, finely chopped
• 1 cup ground almonds
• 2 cups butter or margarine, softened
• 2 cups sugar
• Grated rind of 2 lemons
• 6 eggs
• 4 1/2 cups all-purpose flour
• 2 tablespoons baking powder
• 2 tablespoons sherry
• 3 tablespoons blanched almonds

1. Combine raisins, currants, cherries, mixed fruit, and ground almonds; set aside.
2. Cream butter in a large mixing bowl; gradually add sugar and lemon rind, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Sift together flour and baking powder; add to creamed mixture, mixing well. Stir in sherry and fruit mixture; mix well.
4. Spoon batter into a waxed paper-lined and greased 10-inch tube pan. Arrange blanched almonds on top of batter. Bake at 325u0b0 for 1 hour. Cover pan with foil, and bake an additional hour or until a wooden pick inserted in center comes out clean. Let cool 20 minutes in pan. Remove cake from pan; place on wire rack and cool completely.

golden raisins, raisins, currants, candied red cherries, candied mixed fruit, ground almonds, butter, sugar, lemons, eggs, flour, baking powder, sherry, blanched almonds

Taken from www.myrecipes.com/recipe/dundee-cake (may not work)