Dundee Cake

• 1 cup raisins
• 1 cup dried currants
• 1/3 cup diced candies mixed fruit peel
• 1/3 cup candied cherries, quartered
• 2 tablespoons grated orange zest
• 1/3 cup all-purpose flour
• 1 cup butter, softened
• 1 cup white sugar
• 4 eggs
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 ounce ground almonds
• 1/2 cup whole almonds
• 1 tablespoon corn syrup

1. Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour.
2. Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder, and ground almonds; fold into batter mixture. Mix in fruit. Spread in foil lined 8 x 3 inch round pan. If using a different size pan fill 3/4 full.
3. Bake at 325 degrees F (165 degrees C) for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.
4. Toast almonds in 350 degrees F (175 degrees C) oven until lightly browned, about 5 minutes. Heat corn syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.

raisins, currants, mixed fruit, candied cherries, orange zest, flour, butter, white sugar, eggs, flour, baking powder, ground almonds, whole almonds, corn syrup

Taken from www.allrecipes.com/recipe/7893/dundee-cake/ (may not work)