Dundee cake - recipe
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Prepare
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Serves
14 -
Cook
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Skill
Easy
Ingredients
For the cake
- 250 g Currants
- 125 g Sultanas
- 125 g Raisins
- 200 g Glace cherries
- 1 Lemon rind, grated.
- 100 g Mixed peel
- 3 tbsp Malt whisky
- 4 tbsp Water
- 2 tbsp Unrefined molasses sugar
- 200 g Plain white flour
- 175 g Butter (unsalted)
- 175 g Unrefined light muscovado sugar
- 4 Egg(s) (free range) beaten
- Salt
- 1 tsp Mixed spice
For the topping
- 50 g Almonds (blanched)
Find similar in:
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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.
For this step you'll need:
- 250g Currants
- 125g Sultanas
- 125g Raisins
- 200g Glace cherries
- 1 Lemon rind, grated.
- 100g Mixed peel
- 3 tbsp Malt whisky
- 4 tbsp Water
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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.
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3
Preheat the oven to 150°C (fan 140°C, gas mark 2).
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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.
For this step you'll need:
- 2 tbsp Unrefined molasses sugar
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5
In a large bowl cream together the butter and light muscovado sugar until paler in colour. Add the eggs and beat well.
For this step you'll need:
- 175g Butter (unsalted)
- 175g Unrefined light muscovado sugar
- 4 Egg(s) (free range) beaten
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6
Fold in the remaining flour, salt and mixed spice. Fold in the pureed soaked fruit, and lastly fold in the whole soaked fruit.
For this step you'll need:
- 200g Plain white flour
- Salt
- 1tsp Mixed spice
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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.
For this step you'll need:
- 50g Almonds (blanched)
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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.