Cakes, Pastries & Pies > Scotland > Dundee Cake >
Dundee Cake
Traditional Scottish fruitcake
3/4 C butter
3/4 C brown sugar
3 eggs
2 C flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1-3/4 C sultanas
1 C raisins
1 C candied cherries, halved
3/4 C mixed fruit peel, chopped
3/4 C blanched almonds, chopped
Zest of 1 lemon (grated)
2 TBS brandy
1 C whole blanched almonds (for topping)
Greaseproof paper
Preheat oven to 325-degrees F. Grease a deep, round cake pan; line base and sides with greaseproof paper and then grease paper. In a bowl, cream together butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. In another bowl, sift together flour, baking powder, cinnamon, ground cloves and ground nutmeg. Fold into creamed mixture alternately with remaining ingredients (sultanas, raisins, candied cherries, mixed fruit peel, chopped blanched almonds, lemon zest and brandy), until fully mixed. Pour batter into prepared cake pan; smooth surface and then make a small dip in the center. Garnish top of cake by pressing whole blanched almonds over the entire surface. Bake for about two hours, or until toothpick inserted in cake center comes out dry and clean. Remove from oven. Allow cake to cool in pan for about thirty minutes; transfer to a wire rack to cool completely. Slice and serve.
Storage: Wrap Dundee Cake in a double layer of aluminum foil; store in a cool place.
*Dundee Cake image (C) Eljay (2012). Used under the Creative Commons Attribution 2.0 Generic license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Scottish Vivers
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