Mich Turner

Cakes

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Dundee Cake

Dundee Cake

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 0 stars
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Dundee Cake Ingredients

250 grams Currants
125 grams Sultanas
125 grams Raisins
200 grams Natural Glace Cherries (Billington's) 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) Unrefined Molasses sugar (Billington's)
200 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
175 grams Butter
175 grams Light Muscovado Sugar (Billington's) Light Muscovado Sugar (Billington's)
4 Happy Eggs beaten Happy Eggs
Salt pinch
1 tsp Ground mixed spice
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Additional Ingredients

50 grams Almonds blanched
 

This recipe uses

How to make Dundee Cake

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  1. 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.
  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.
  3. Preheat the oven to 150 C/ 140 C fan/ Gas Mark 2
  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.
  5. In a large bowlm 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.
  6. 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.
  7. Bake for 2 hours and 30 minutes, until a skewer inserted comes out clean. Leave to cool in the tin.
  8. Store in an airtight container.
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