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.
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 Self Raising Flour
- 175gUnsalted Butter (softened)
- 175gBillington's Unrefined Light Muscovado Sugar
- 4Egg(s) (free range) (beaten)
- 0pinchSalt
- 1 tspMixed spice
For the topping
- 50gAlmonds (blanched)
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.