Dundee Cake Recipe

Preheat oven to 275 deg F. Grease a deep 8 inch square cake pan and line it with two sheets of parchment paper. Grease paper. To prevent the sides and base of the cake from scorching during the long cooking tie a double thickness of brown paper around the outside of the pan and put the pan on a baking sheet also lined with brown paper.

Stir the currants, raisins, mixed peel, candied cherries, orange zest and juice together in a bowl. Sift the flour and baking powder together into another bowl, adding the bran left in the sieve. Mix the rolled oats, cinnamon, sugar, molasses, margarine and eggs. Best the mixture with a wooden spoon for two to three mins until smooth and glossy. Stir the fruit into the cake batter.

Spoon the batter into the cake pan and level the top with a spatula. Arrange the almond in a decorative pattern on top. Bake the cake in the center of the oven until risen and dark brown - about 2 1/2 to 3 hours. When cooked a toothpick can be inserted and removed cleanly. Allow the cake to cool in the pan and then remove, remove the lining paper.