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Dundee Cake

Dundee Cake

Recipe Submitted By: bakingmad

This is the cake for when the days get colder and sustenance is needed. The pureed fruits give a delicious succulence to this recipe, the paper is needed to protect the cake form the fierce heat of the oven and to cook it evenly.

Preparation Time	20 minutes
Baking Time	2 hours 30 minutes
Portions	Serves 12 - 16
Skill Level	Easy
Average Rating

Dundee Cake Ingredients

250 grams	Currants
125 grams	Sultanas
125 grams	Raisins
200 grams	Natural Glace Cherries (Billington's)
1	Lemon Rind grated
100 grams	Cut mixed peel
3 tbsp	Malt Whisky
2 tbsp	Unrefined Molasses sugar (Billington's)
200 grams	Plain White Flour (Allinson Nature Friendly)
175 grams	Butter
175 grams	Light Muscovado Sugar (Billington's)
4	Free Range Eggs beaten
	Salt pinch
1 tsp	Ground mixed spice

Additional Ingredients

50 grams

Almonds blanched

This recipe uses

How to make Dundee Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Combine the currants, sultanas, rasins, cherries, lemon rind and cut mixed peel. Pour on the whisky and 4 tbsp water. Set aside for at least 30 minutes.
Meanwhile, line the tin with a circle of brown paper in the bottom, then on the bottom and sides with baking parchment. Cut a double thickness collar from the brown parcel paper to go around the tin while the cake is cooking.
Preheat the oven to 150°C/ 140°C fan/ Gas Mark 2
Take half of the fruit and puree it with the molasses sugar in a blender or food processor. Take a tablespoon of flour from the measured amount and stir it through the other half of the soaked fruit.
In a large bowl cream together the butter and sugar until paler in colour. Add the eggs and beat well. Fold in the remaining flour, salt and mixed spice. Fold in the pureed soaked fruit, and lastly fold in the whole soaked fruit.
Spoon the mix into the prepared tin, Smooth the top, and arrange the blanched almonds decoratively on the surface. Put the cake on to a baking sheet. Wrap the brown paper collar around the tin and secure with string.
Bake for 2 hours and 30 minutes, until a skewer inserted comes out clean. Leave to cool in the tin.
Store in an airtight container.

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