Dundee cake
2 Reviews
About the bake
This is the cake for when the days get colder and sustenance is needed. The pureed fruits give a delicious succulence to this recipe. Tip - ensure that you have brown paper for the tin as it is needed to protect the cake form the heat of the oven and to cook it evenly.
Method
Step 1
Combine the currants, sultanas, rasins, cherries, lemon rind and cut mixed peel. Pour on the whisky and water. Set aside for at least 30 minutes.
Step 2
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.
Step 3
Preheat the oven to 150°C (fan 140°C, gas mark 2).
Step 4
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.
Step 5
In a large bowl cream together the butter and light muscovado sugar until paler in colour. Add the eggs and beat well.
Step 6
Fold in the remaining flour, salt and mixed spice. Fold in the pureed soaked fruit, and lastly fold in the whole soaked fruit.
Step 7
Spoon the mix into the prepared tin, Smooth the top, and arrange the blanched almonds decoratively on the surface. Put the cake tin on to a baking sheet. Wrap the brown paper collar around the tin and secure with string.
Step 8
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.
Ingredients
For the cake
- 250gCurrants
- 125gSultanas
- 125gRaisins
- 200gGlacé cherries
- 1Lemon (rind, grated.)
- 100gMixed peel
- 3 tbspMalt whisky
- 4 tbspWater
- 2 tbspUnrefined molasses sugar
- 200gAllinson's Plain White Flour
- 175gButter (unsalted)
- 175gBillington's Unrefined Light Muscovado Sugar
- 4Egg(s) (free range) (beaten)
- 0pinchSalt
- 1 tspMixed spice
For the topping
- 50gAlmonds (blanched)