Best Scottish Food Dundee Cake

Dundee Cake. Popular in the nineteenth century in Dundee this cake became famous throughout the country. It should be covered with whole almonds.
10 ounces (275 g) of self-raising flour.
A teaspoon mixed spice.
A pinch of salt.
8 ounces (225 g) of butter.
8 ounces (225 g) of caster sugar.
5 eggs.
Grated rind of one lemon.
2 ounces (50 g) of ground almonds.
6 ounces (175 g) raisins.
6 ounces (175 g) currants.
6 ounces (175 g) sultanas.
2 ounces (50 g) chopped mixed peel.
3 ounces (75 g) blanched whole almonds.
One tablespoon of brandy.
A little milk to mix.
Cream the butter and sugar together until light and fluffy. Gradually beat in the eggs one at a time with a little of the flour to prevent the mixture from curdling. Sift in the remaining flour, salt, ground almonds and the mixed spice stirring gently. Stir in the grated lemon rind, the raisins, currants, sultanas and the mixed peel. Stir in the brandy and enough of the milk to make a fairly soft dropping consistency. Turn into a greased and lined eight inch (20 cm) cake tin. Smooth the top with a palette knife and arrange the almonds to cover the surface of the mixture. Place a circle of greaseproof paper on top of the cake and leave it to rest for a couple of hours. This helps to prevent the dried fruit from sinking.

Best Scottish Cooking.