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1. Sieve the flour.
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2. Prepare the fruit, chop the peel, blanch and split the almonds, grate the orange rind and beat the eggs.
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3. Cream the butter and sugar and add the eggs and flour alternately, beating well.
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4. Add the fruit, ground almonds, grated rind and salt, but not the split almonds.
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5. Turn the mixture into a tin that has been greased and lined with greased paper, cover the surface with the split almonds and bake in a slow oven (320°F) for 3 hours.
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6. Cool on a wire tray.
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TIP:
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Dundee cake will keep well, particularly if wrapped in greaseproof paper and stored in an airtight tin.
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