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DUNDEE CAKE

Makes 1 8-inch round cake

1 cup butter, softened
1 1/3 cups firmly packed brown sugar
1 tablespoon grated orange rind
1 tablespoon lemon rind
4 eggs
2 cups all purpose flour
1 teaspoon baking powder
1 cup sultana raisins
1 cup currants
1 cup chopped candied cherries or mixed fruit
1 cup whole blanched almonds
2 tablespoon corn syrup
1/2 cup dark rum or brandy

Cut circle of parchment paper or greased brown paper to fit bottom of 8-inch springform pan or 8-inch round cake pan. Cut strip to fit around edge.
In large bowl, beat together butter, sugar, orange and lemon rinds until creamy. Beat in eggs, one at a time, beating well after each addition.
In separate bowl, stir flour with baking powder; stir in raisins, currants and cherries until separated and well coated. Gradually stir into butter mixture until well combined. Spoon into prepared pan, smoothing and leveling top.
Starting at edge, arrange almonds, rounded ends out and with sides touching in tight concentric circles over batter. Gently press almonds into batter.
Place cake on center rack in 300 degrees F (150 C) oven; Place shallow pan of boiling water at side. Bake for 2 to 2 1/4 hours or until deep golden and cake tester inserted in centre comes out clean.
Let cool in pan on rack; brush with corn syrup. Let cool completely.
Cut 24- x 15-inch (60 x 38 cm) piece of cheesecloth; soak in half of the rum. Lay cheesecloth flat on work surface; place cake in centre and fold up cheese cloth to enclose cake.
Wrap in foil; refrigerate for 1 week. Brush with remaining rum. Wrap and refrigerate for 1 week.
Tip: for longer storage, brush cheesecloth with 1/4 cup more rum after 2 weeks. Wrap with more foil and freeze for up to 6 months.

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