Dundee Cakes - raisins

Method

• Grease very well and flour one 2-cup mold and three 5x31/4x2-inch loaf pans.
• Tap out any excess flour.
• Toss the raisins and the currants with 1/4 cup of the flour.
• Sift the remaining 2 cups of flour with the cinnamon, mace or nutmeg, baking powder and salt onto wax paper.
• Beat the butter or margarine and sugar until light and fluffy in a large bowl with an electric mixer at high speed.
• Add the eggs one at a time, beating just until well blended.
• Beat in the grated lemon and orange rinds.
• Add the flour, 1/3 at a time, beating just until smooth.
• Fold in the floured raisins and currents.
• Spoon the batter into the prepared pans, filling 2/3 full.
• arrange the whole almonds in a decorative pattern on top of the loaves.
• Bake in a preheated slow oven 325 F for 45 minutes for the loaf pans, or 1 hour, 15 minutes for the 2 cup mold, or until a skewer inserted comes out clean.
• Cool in the pans on the wire racks for 10 minutes.
• Loosen around edges with a long thin-bladed knife,then invert onto racks and cool completely.
• Wrap each cake tightly in heavy-duty aluminum foil.
• Store in an airtight container for up to 1 month, or label, date and freeze.
• Brush cakes with Crystal Glaze #230997 before giving.
• Decorate with additional almonds and angelica strips if you wish.
• Note: You can bake this batter in one 8-9-inch round or a square pan too.
• Grease very well.
• Line with brown paper.
• Bake in a preheated oven 350 F until the cake shrinks from the sides of the pan.
• Let cool for 15 minutes.
• Turn out of the pan onto a cake rack.
• Peel off the paper completely.