Dundee cake
Dundee Cake is a famous traditional Scottish fruit cake with a rich flavour. It is quite easy to make, as our recipe shows.
The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it. The cake originated in nineteenth century Scotland, and was originally made as a mass produced cake by the marmalade company called Keiller’s. Keiller’s marmalade company first produced the cake commercially, and have been claimed to be the originators of the term “Dundee Cake“. However, similar fruit cakes were produced across Scotland. The top of the cake is typically decorated with concentric circles of almonds. Today, the cakes are often sold in supermarkets throughout the United Kingdom.
Recipe for Dundee Cake
180g butter, softened
3/4 cup castor sugar
5 eggs, lightly beaten
1 1/2 cups plain flour
1/2 cup self-raising flour
1/2 teaspoon mixed spice
1/3 cup milk
1 1/4 cups (250g) raisins, chopped
1 1/2 cups (250g) currants
1 1/4 cups (250g) sultanas
2 tablespoons mixed peel
1/3 cup glace cherries, chopped
2 tablespoons blanched almonds
red glace cherries, extra
blanched almonds, extra
1 tablespoon brandy
Line deep 20cm round cake pan with 3 layers of baking paper, bringing paper 5cm above edge of pan. Beat butter, sugar, eggs, sifted dry ingredients and milk in large bowl with electric mixer on medium speed for about 3 minutes or until mixture changes colour slightly. Stir in fruit and nuts, mix well.
Spread mixture into prepared pan, decorate top with extra cherries and nuts. Bake in slow oven about 3 hours. Brush hot cake with brandy; cover with foil, cool in pan.
baking with Bill & Sheila
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