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Mini Dundee Cakes

Made in the My Kitchen 12 Cup Loose-Based Mini Sandwich Tin

Makes 12


    • 175g butter, softened, plus a little extra for greasing
    • 175g caster sugar
    • 3 large eggs, beaten
    • 200g plain flour
    • 1 tsp baking powder
    • ½ tsp ground mixed spice
    • 2 tbsp ground almonds
    • 175g currants
    • 175g sultanas
    • 50g glacé cherries, chopped
    • 50g mixed peel, chopped
    • Finely grated zest and juice of 2 lemons
    • 3 tbsp brandy or rum
    • Approx. 60 blanched whole almonds (use flaked if you prefer)


  1. Place the butter in a large bowl. Using an electric whisk, beat until creamy, then add the caster sugar and beat until fluffy and light. Gradually add in the eggs, stirring between each addition.
  2. Sift in the flour, baking powder and mixed spice, fold in with a large spoon. Add the ground almonds, currants, sultanas, cherries, peel, lemon and brandy; stir together.
  3. Lightly grease the Mini Sandwich Pan, preheat the oven to 170°C/325°F.
  4. Divide the mixture evenly between the 12 cups in the tin. Arrange 5 almonds in a flower shape on top of each mixture.
  5. Bake for 25-30 minutes until golden and a skewer inserted into middle comes out clean. Cool in the tin.

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