Not Dundee Cake

A variation on the classic Dundee Cake. I improvised when I wanted a lighter fruit cake one Christmas and I've been making it ever since.

1. 1

   The mixed peel and mixed dried fruit should be placed in a bowl and covered with a generous splash of your favourite tipple (I have used brandy, whisky, cherry brandy and Frangelico in past cakes and all have worked well). Leave them to soak for a few days to really get the flavour into the fruit.
   1 - preheat the oven to 160C. Grease and line an 8inch deep cake tin.
   2 - cream the butter and sugar until pale and light. Add the eggs, 1 at a time, beating well after each addition.
   3 - sift together the flour, baking powder and spices. Fold into the egg mixture alternately with the remaining ingredients (fruit and booze) until evenly combined. Transfer to your cake tin and smooth the surface, making a small dip in the middle.
   4 - decorate the top of the cake with blanched almonds in decreasing circles over the entire surface.
   5 - bake for 2 hours, allowing and extra 15 minutes if needed, depending on the oven. A skewer inserted should come out clean.
   6 - leave to cool in the tin for 30 minutes then transfer cake to a wire rack.