50g glace cherries, rinsed dried and cut into halves
50g mixed candied peel, finely chopped
2 tbsp ground almonds
grated zest of 1 orange
grated zest of 1 lemon
For the topping:
150g mixed fruits and nuts or 60g whole blanched almonds
The day before add the whisky to the currants and sultanas and leave to soak over night.
Sift the flour and baking powder into a roomy mixing bowl
Then add the butter, caster sugar and eggs.
Using an electric hand whisk, combine everything for about 1–2 minutes until you have a smooth dropping consistency. If it seems too dry, add a dessert spoon of milk.
Fold in all the other ingredients.
Spoon the mixture into the greased Mr D’s Cake Tin and use the wooden spoon to flatten the surface.
Clip on the cake tin lid.
Sprinkle over the mixed nuts and fruits or if using almonds carefully arrange them in concentric circles over the top and press them down very lightly (if you press them down too hard they will disappear during the cooking).
Put a trivet in Thermal Cooker inner pot.
Add enough water to come about ¾ of the way up the side of the cake tin.
Place the cake tin on to the trivet.
Put the inner pot on the hob to bring to the boil.
When the water comes to the boil, place the cake tin onto the trivet.
Turn down the heat, put the inner pot lid on and maintain at a simmer for 40 minutes.
Put the inner pot into the vacuum insulated outer pot and close the outer pot lid.
Leave to cook without power for a minimum of 5 hours or overnight.
Dundee cake keeps very well in an airtight tin and tastes better if it’s kept a few days before cutting.