Prize	Cat. No	Cat. Name	Details
1st	983	Churchill, Mrs Hazel
2nd	977	Wraight, Miss Jane
3rd	985	Bailey, Mr C E

Dundee Cake Ingredients 150g / 6oz Butter 150g / 6oz Soft Brown Sugar 3 Large Eggs (lightly beaten) 150g / 6oz Plain 25g / 1oz Ground Almonds 1 teaspoon Baking Powder 200g / 8oz Sultanas 200g / 8oz Currants 75g / 3oz Chopped Peel 75g / 3oz Glace Cherries (halved) 1 teaspoon finely grated lemon rind 1 ½ teaspoons of lemon juice 20 split blanched almonds Method: Well grease an 18-20cm cake tin and line base and sides with greased greaseproof paper. Cream butter and sugar until light and fluffy. Gradually beat in the eggs and fold into the mixture with the dried fruit, peel, cherries, lemon rind and juice. Pour into tin and level off and arrange almonds on top, brush with a little egg white. Bake in a moderate oven for approximately 1 hour then reduce temperature to cool and bake for a further one and half hours