Saturday, December 15, 2007

Project for Sunday

Whiskey Dundee

2 ounces Mixed peel, chopped
2 ounces Glace cherries, halved
4 ounces Currants
4 ounces Raisins
4 ounces Sultanas
4 tablespoons Single malt scotch whiskey
8 ounces Butter
8 ounces Light brown sugar
4 Eggs, well beaten
10 ounces All-purpose flour
1 teaspoon Mixed spice
1 Lemon rind, grated
3 ounces Almonds, blanched

Soak the peel and fruit in whisky in a large mixing bowl. Lightly grease a loose-bottomed 7- or 8-inch cake tin. Cream the butter and sugar together (if the butter is cut into pieces it will be easier). When the mixture is light and fluffy, add the beaten eggs very gradually, making sure each addition is absorbed before adding another. When the eggs are well incorporated, gradually fold in the sieved flour, mixed spice and lemon rind. Add the fruit and whisky mixture, mixing well, and 2 oz of the almonds. Spoon mixture into the cake tin and make a small depression in the centre. Decorate the top with the remaining blanched almonds. Bake at 160*C (325*F) Mark 3 for 2-2 1/2 hours. Check after the first hour and if top is browning too much, cover with foil. This cake will taste better the longer it is kept: like a fine whisky, it matures with age.

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