Dundee Cake

43 0comments
  • 30

    Jun

Ingredients

  • Plain flour
    : 200 gms
  • Baking powder
    : ½ tsp
  • Salt
    : ¼ tsp
  • Butter
    : 150 gms
  • Caster Sugar
    : 150 gms
  • Eggs
    : 4
  • Glazed Cherries
    : 100 gms
  • Currants
    : 150 gms
  • Sultanas
    : 150 gms
  • Mixed peel
    : 50 gms
  • Ground almonds
    : 50 gms
  • Grated rind of lemon
    : 1
  • Blanched split almonds
    : 50 gms
  • Nutmeg powder
    : ¼ tsp

Preparation

The first time I heard about Dundee cake was through my dad. He often described the yummy Dundee cake he once tasted during Christmas in his British friend’s house. It is a type of traditional English fruit cake. Produced in large quantities in Scotland, this used to be a speciality of Christmas season.
This was one of the cakes I tried out when I first started baking and it was an instant hit.  I wanted to do something special for this Christmas apart from the usual plum cake. The advantage of this cake is that it doesn’t consume as much time as you spend for a plum cake, so this can be your last minute saviour.

ingredients

Step1

In a stand Mixer, cream the butter and sugar until light and fluffy. 

1

Step2

Add the eggs one by one until well combined.  Mix all the three on a high speed for a couple minutes before adding the lemon rind.

2

Step3

Sift the flour, baking powder, salt and nutmeg powder into a bowl.  Line or grease a baking tin.

3

Step4

Fold the flour mixture, cherries, dried fruits and almond meal to the creamed mixture. 

4

Step5

Spoon the batter into your prepared tin and bake for 20 minutes at 220 degree Celsius.

5

Step6

Take out the cake from oven after twenty minutes or when it has risen slightly.Arrange the split almonds on top.

6&7

Step7

Return the cake to the oven, bake for a further 40-50 minutes and reduce the temperature to 190-200 depending on your oven.Cool completely in the tin before removing.This cake tastes best with black tea. Enjoy!

8&9Happy Cooking

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