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Dundee Cake
Ingredients

Maida – 110 gms
Almond flour -50 gms
Powdered Sugar (Brown or White) – 90 gms
Baking powder – 3/4th tsp
Baking soda – ½ tsp
Cinnamon powder – ½ tsp
Clove powder – ¼ tsp

Curd – 50gms
Milk – 80 gms
Molasses – ½ tbsp( optional)
Orange Marmalade or Apricot jam/preserve – 1-2tbsp ( optional)
Butter/Margarine – 90gms
*For egg recipe
1. Add 1whole egg and 1 egg white in place of milk and reduce curd to 30gms
2. Add 1-2tbsp oil along with butter. So butter -90gms+1-2tbsp oil
3. Try to add the jam as it will make the cake soft. In that case add 1tbsp

Dry fruits – 175gms( raisin, black currant, prune)
Candied Peels, Candied Ginger,Fresh Orange peel, Lemon zest – 20gms approx
Whisky/Rum/Brandy/Orange Juice – for soaking and brushing.

Method
Soak dry fruits in whisky/brandy/rum/fruit juice for 3-4hrs, till they plum up.
Strain them before use.
Sieve and mix all dry ingredients in a bowl.
In another bowl take curd. Soften it with spoon.
Add milk and blend the two.
Add molasses and marmalade/jam.(optional) If you are not adding the two then add 1tbsp fruit juice.
Blend all very well.
Add 2/3rd of dry mixture in the liquid and mix using a whisk.
Add melted butter and mix with a spatula.
Add the fruits into the remaining dry ingredient and mix well to coat the fruits with maida.
Add this to the batter mix in 2-3folds.
Bake in 6” or 7” tin.
Preheat oven at 180/200 degree for 10 mins.
Baking set temperature at 160/180 degree as per your oven temperature.
Time will depends on thickness of batter.
OTG approx – 40 mins
Convection approx – 25mins

Weight – 700gms