Dundee Cake

Ingredients

Serves 20

50g (2oz) plain flour
100g (4oz) plain wholemeal flour
5ml (1tsp) baking powder
5ml (1tsp) mixed spice
90ml (6tbsp) Hermesets Granulated Sweetener
225g (8oz) currants
225g (8oz) sultanas
75g (3oz) chopped mixed peel
175g (6oz) low fat polyunsaturated spread
3 medium eggs, beaten
30ml (2tbsp) skimmed milk
50g (2oz) blanched almonds

Preparation

Line the base and sides of a 18cm (7in) round cake tin with greaseproof paper and tie a double thickness of brown paper around the outside of the tin. Preheat oven to 150ºC (300ºF/Gas Mark 2).

Sieve flours, baking powder and spices into a bowl. Return the sieved cut bran to the flour. Mix in the currants, sultanas and peel. Beat together low fat spread and Hermesets Granulated Sweetener until soft. Gradually beat in the eggs and 15-30ml (1-2tbsp) of the flour with each addition. Finally fold in the remaining flour, fruit mixture and milk to make a firm consistency.

Turn the mixture into cake tin and level the surface. Arrange almonds over the cake surface in an attractive design.

Bake the cake for 1½-2 hours or until a skewer inserted in the centre comes out clean. Leave in the tin for 30 minutes then remove and leave to cool completely. Store in an airtight tin for up to 2 weeks.