Page 51 - Kenwood Cook Book

Dundee Cake

USING ‘K’ BEATER Warm the bowl and ‘K’ beater.
10 oz plain flour Place the butter and sugar in the bowl
1 tsp baking powder with the grated lemon rind and mix on
6 oz butter minimum speed increasing to 2 as the
6 oz castor sugar mixture begins to blend.
3 eggs Cream until light and fluffy
8 oz sultanas (approximately 3 minutes) then break in
6 oz currants the eggs, one at a time, beating each
2 oz candied peel until mixture is fluffy. Turn to minimum
2 oz glacé cherries, halved speed and tip in sifted flour, salt and
1 tsp grated lemon rind baking powder, ground almonds, fruit
2 oz ground almonds and milk if necessary. The mixture
1 oz blanched split almonds should not be too soft. Put the mixture
pinch salt into a greased and lined 7” tin and
milk arrange the split almonds on top. Bake
in a moderate oven (350ºF) for about 2
hours or according to individual cooker
instructions.

Sponge Cake

USING WHISK Warm bowl and whisk slightly. Using
3 eggs eggs at room temperature, place eggs
2 oz castor sugar and sugar in the bowl, and whisk on top
3 oz plain flour speed until eggs are thick, white and
good pinch baking powder fluffy (approximately 5 minutes).
Switch off and remove bowl from
machine. Sift half the flour and baking
powder over the surface and fold in
gently, using the whisk in the hand.
Repeat with second half of flour.
Turn the mixture into a greased cake tin
6” in diameter and 3” deep. Bake in a
moderate oven (350ºF) for 50 minutes
approximately until cake feels springy to
the touch. For a sandwich use two 8”
tins and bake for 15-20 minutes at
400ºF.
Turn the cake carefully on to a wire rack
and when quite cool split in half with a
sharp knife.
Fill with sweetened whipped cream, or
one of the fillings on page 86.
Dust the top with powdered sugar.
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