I've been making these "forever"! The recipe came from a Scottish neighbor of my mother's when I was small.

I've made a few changes over the years.

Today was the day and they're in the oven baking. Then I'll cool, wrap in Saran and foil and freeze until St. Nicholas Day when we cut the first one for tea!

They also make great gifts!

Martha

Mrs. Boland's Dundee Cake

2 sticks of unsalted butter, at room temperature

2/3 c. sugar

4 eggs

2 T. fresh orange juice

zested peel of one orange

1 t. vanilla

1/2 c. blanched chopped almonds

2 1/2 c. cake flour

1/2 t. salt

1 t. baking powder

1 1/2 c. raisins (I often use a mixture of dark and golden)

1 1/2 c. currants (if I can't find them I just use 3 c. raisins -- half dark/half golden)

1/2 c. candied cherries

Preheat oven to 275. Grease and flour 2 41/2 x 9 inch loaf pans. (I always use 4 small loaf pans)

In a large bowl, cream butter and sugar, mixing well. Add the eggs, one at a time, beating 5 mintues after each egg. Stir in orange juice, vanilla and almonds (this is when I stir in the zest).

Sift eh flour, salt and baking powder into a large bowl. Add the fruit and mix by hand until well floured. Add the fruit to the butter/sugar mixture and mix thoroughly with a wooden spoon.

Pour the batter into the prepared loaf pans. Decorate with cherries and almonds in festive designs.

Bake for 1 hour in the preheated oven. Check with doneness with a toothpick or cake tester.

The little cakes take a lot less time -- I just watch and pull them when the toothpick comes out clean.

DO NOT OVERBAKE! When the cakes are done, cool in pans for 10 minutes, then turn out onto a rack to cool completely. When cool, wrap in aluminum foil and freeze.