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Dundee Cake
A rich and traditional Scottish fruit cake, studded with dried fruits and topped with a distinctive pattern of almonds. Perfect for special occasions.
đ§ Ingredienser
- 500 g Mixed dried fruit (raisins, sultanas, currants, candied peel)(Ensure fruits are plump and moist. If dry, soak in warm water or whisky for at least 1 hour, then drain well.)
- 200 g Unsalted butter, softened
- 200 g Caster sugar(Adjust to taste if desired, but this provides a good balance.)
- 4 medium Eggs, large(At room temperature.)
- 300 g All-purpose flour(Sifted.)
- 50 g Ground almonds(For richness and texture within the cake.)
- 1 tsp Baking powder
- 1 tsp Mixed spice or cinnamon(Optional, for added warmth.)
- 2 tbsp Marmalade, warmed and sieved(For glazing the top of the cake.)
- approx. 50-75 g Whole blanched almonds(For topping. Use enough to create a decorative pattern.)
- 2-3 tbsp Optional: Whisky or rum(For soaking dried fruit or brushing on the cake after baking.)
đšâđł Instruktioner
- 1
Preheat your oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin with baking parchment, ensuring the parchment extends above the rim of the tin.
â±ïž 10 minutes - 2
In a large bowl, cream together the softened butter and caster sugar using an electric mixer or a wooden spoon until the mixture is pale, light, and fluffy. This incorporates air, which is crucial for a tender cake.
â±ïž 10 minutes - 3
Gradually beat in the eggs, one at a time, adding a tablespoon of the sifted flour with each addition to prevent the mixture from curdling. Mix until just combined.
â±ïž 5 minutes - 4
In a separate bowl, combine the sifted flour, ground almonds, and baking powder. If using, add the mixed spice or cinnamon.
â±ïž 2 minutes - 5
Gently fold the dry ingredients into the wet ingredients in two or three additions, mixing until just combined. Be careful not to overmix, as this can make the cake tough.
â±ïž 5 minutes - 6
Fold in the prepared dried fruits until evenly distributed throughout the batter. The batter should be thick.
â±ïž 3 minutes - 7
Spoon the cake batter into the prepared tin and level the surface with the back of a spoon or spatula.
â±ïž 2 minutes - 8
Arrange the whole blanched almonds on top of the cake batter in concentric circles, starting from the outside and working inwards. Press them gently into the batter so they are partially submerged and will hold their position during baking.
â±ïž 5 minutes - 9
Bake in the preheated oven for 2 to 2.5 hours. The cake is done when a skewer inserted into the centre comes out clean. The top should be golden brown and firm to the touch. If the top starts to brown too quickly, you can loosely cover it with foil.
â±ïž 2 hours 30 minutes - 10
Once baked, remove the cake from the oven and let it cool in the tin for 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
â±ïž 15 minutes cooling - 11
While the cake is still warm, gently brush the top with the warmed and sieved marmalade for a glossy finish. If desired, you can prick the cake all over with a skewer and brush with whisky or rum for extra flavour and moisture.
â±ïž 2 minutes - 12
Allow the cake to cool completely before slicing and serving. For best flavour, Dundee cake often improves if left to mature for a few days, wrapped tightly in parchment paper and then foil.
â±ïž Cooling time varies
đĄ Proffstips
- âFor a richer flavour, soak the dried fruits overnight in whisky or rum before adding them to the batter.
- âThe distinctive almond pattern is a hallmark of Dundee Cake. Ensure they are arranged attractively.
- âThis cake is a traditional Scottish bake, often enjoyed during festive periods.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a tablespoon of orange zest to the batter for a citrus note.
- For an extra moist cake, brush with a whisky syrup (equal parts whisky and sugar, heated until dissolved) after baking.
- Incorporate chopped glacé cherries along with the dried fruits.