Dundee Cake
Tags Apricots, Figs

Dundee Cake



Total time approx. 2 hours

1. Wash lemon with hot water, rub dry, rub peel and squeeze out juice. Chop the figs, quarter the cherries and dice the apricots and apples. Mix the dried fruit with the lemon peel.

2. Sift flour with baking powder. Mix butter with raw cane sugar and honey until creamy, fold in eggs, 1 tbsp. lemon juice and milk one after the other. Work in the flour and fruit mixture. The dough should be firm but easy to spread. Pour into a spring form tin lined with baking paper and smooth it out. Decorate with almonds.

3. Pre-bake for about 30 minutes in a preheated oven at 350°F, then finish for another 60–80 minutes at 300°F. Cover the top with paper if necessary. Take the cake out of the tin after 15 minutes and let it cool down on a wire rack. Serve cut into pieces.

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